Wednesday, April 8, 2015

Roulades of Sole and Spring Vegetables Mornay

     A Nice Healthy Café Style Entrée For Spring! 
     Fish and vegetable roulade entrées were trendy items in the 1980's.  The café dining trend during that era was health oriented classic cuisine.  If the entrée was made with seafood, vegetables and a fancy sauce, it was a top selling item at cafés back in those days.
     When making a fish roulade it is best to use a light tasting whitefish like sole, fluke or flounder.  A small thin flatfish filet is also easier to roll into a petite roulade shape than any other species of fish.  Any kind of colorful spring garden vegetables can be used for today's recipe.  Thin asparagus do look nice in a roulade.

     Simple Mornay Sauce (White Wine & Lorraine Swiss Cheese Béchamel Version): 
     This recipe yields about 1 1/2 cups or enough for 3 to 4 roulade entrées. 
     An authentic Mornay is made with Sauce Supreme, which is a secondary sauce made with Velouté.  The mother sauce for this Simple Mornay version is a basic Béchamel.  Many café chefs use this Simple Mornay Sauce version. 
     Any white cheese can be used, but an Emmentaler or Gruyere style cheese is the best choice.  Lorraine Cheese is also a good choice if a mild flavor is preferred.  Lorraine is also called Baby Swiss or Lorraine Swiss. 
     Step 1:  Heat a sauce pot over medium/medium low heat.
     Add 2 tablespoons of unsalted butter.
     Add an equal amount of flour, while constantly stirring with a whisk to make a roux.  (The roux should look shiny and not caky.)
     Stir till the roux is a white color with very little hazelnut aroma.
     Step 2:  Add 3/4 cup of dry white wine.
     Stir till the wine thickens with the roux.
     Step 3:  Add 1 1/2 cups of milk while whisking.
     Add 1/4 cup of cream.
     Stir as the sauce heats and thickens to a very thin consistency.  (The sauce should look soupy.)
     Step 4:  Reduce the temperature to low heat.
     Add sea salt and white pepper.
     Add a bouquet garni sachet.  (Laurel leaf, 1 small spice clove, thyme, parsley sprig, short celery stalk and onion tied in a piece of cheese cloth.)
     Gently simmer and reduce, till it is a thin sauce consistency that can barely coat a spoon.
     Step 5:  Reduce the temperature to very low heat.
     Remove the bouquet garni sachet.
     Step 6:  Add 3 1/2 ounces of grated Lorraine Swiss Cheese.
     Stir till the cheese melts into the sauce.
     Gently simmer the sauce, till it reduces to a medium thin consistency that easily coats a spoon.
     Step 7:  Pour the sauce into a ceramic container.
     Keep the sauce warm in a 135ºF bain marie.

     Julienne Spring Garden Vegetables:
     About 2/3 cup of julienne vegetables is enough for 2 roulades.  Be sure to cut the vegetables so that they are about as long as the width of the sole filet!
     Step 1:  Slice these vegetables into very thin julienne strips that are about 3" to 4" in length:
     - green and red bell pepper
     - snow peas
     - carrot
     - yellow carrot
     - green onion
     - pencil asparagus  (If the asparagus are very thin, then they do not need to be peeled or julienned.)
     Step 2:  Boil a sauce pot of water over high heat.
     Add sea salt.
     Add the vegetables.
     Blanch the vegetables for about 30 seconds to 1 minute.  The vegetables should be cooked al dente.
     Step 3:  Drain off the hot water off of the vegetables.
     Cool the vegetables under cold running water.
     Drain off the water.
     Step 4:  Place the vegetables in a mixing bowl.
     Add 1/2 tablespoon of melted unsalted butter.
     Add sea salt and white pepper.
     Toss the ingredients together and set the vegetables aside.

     Roulades of Sole and Spring Vegetables Mornay:
     Step 1:  Select two thin 3 to 4 ounce filets of sole.  (Tail pieces of larger filets work good. Butterfly cut a thick filet if necessary.)
     Place the filets on a cutting board so the skinned side faces upward.
     Step 2:  Place a portion of the vegetables across the small tail end of each sole filet.
     Tightly roll the vegetables and sole together to make 2 roulade shapes.  (If necessary, truss the roulades.)
     Step 3:  Brush a baking pan with melted unsalted butter.
     Place the roulades on the baking pan.
     Season the roulades with a pinch of sea salt and white pepper.
     Add about 1/4 cup of water to the baking pan.
     Add 1/2 teaspoon of lemon juice.
     Add 1 ounce of dry white wine.
     Drizzle a little bit of melted unsalted butter over the sole roulades.
     Sprinkle a pinch of fine plain bread crumbs over the top of each roulade.
     Step 4:  Roast the roulades in a 350ºF oven, till the fish is fully cooked.

     Roulades of Sole and Spring Vegetables Mornay:
     Use a splatula to place the roulades on a plate.
     Spoon a small amount of the mornay sauce over the roulades to finish the entree.
     Serve with vegetables of your choice.
     *Mushroom Caps sweated in butter and buttered large diced Rutabaga were the choice for the entrée in the photos. 
     Serve with rice or potatoes on the side.
     No garnish is necessary!

     This is a classic light springtime entrée!  Be sure to only apply a small portion of Mornay Sauce, so this entrée retains a healthy appeal. 

No comments:

Post a Comment