Poisson Aux Sauce Bernier Canard
An amazing seafood offering where delicate fillet of sole is topped with a velvety French sauce that has to be witnessed. Combine this with the fresh flavours of my garden vegetable recipe and perhasps a glass of champagne to make a complete gastronomique experience.
The Sauce;
Sauce Bernier Canard (Deux)
3 tablespoons of duck fat (saved from a roasted duck and kept in the freezer until needed)
1 shallot chopped fine
1 teaspoon of finely chopped rosemary
2 tablespoons of butter
1 tablespoon of flour
1 cup of WHOLE milk
Sea salt and fresh cracked pepper
1 teaspoon of paprika
La Methode:
Melt 3 tablespoons of duck fat in a saucier pan over a low to medium fire. Add finely chopped shallot and rosemary. When shallots are translucent, add flour and whisk well until smooth. Slowly whisk in milk until sauce is a creamy consistency. Simmer on low, stirring frequently and season with a few pinches of salt and pepper to your taste.
The Recipe!
1 fillet of sole per person
Butter and extra-virgin olive oil for frying
Sea salt and fresh cracked pepper
La Methode:
On a low to medium fire, melt 1 tablespoon of butter with one tablespoon of oil. When butter and oil are bubbling, lightly season fish with salt and pepper and fry for 3 minutes. Flip and cook another 2 minutes. Add more butter and oil with each batch of fish. Top with sauce and serve immediately.
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Summer Squash with Vinegar Sauce
Julienne two small yellow summer squash and toss with a sauce of:
1/4 cup of extra-virgin olive oil
1/8 cup balsamic vinegar
1 teaspoon of Herbs De Province
1 tablespoon of honey
Your duck sauce description lives up to its name… velvety… and the vinegar sauce is also a wonder. Thanks for both of these, and the sole recipe, too!
Thank You Kindly Kimby! I’m returning to some of the more traditional french fare for the last few post and it feels good to share them with you! Thank you for the very kind words,
Denié