Fillet Van Zeetong:

Bones from sole
1 cup fish stock
1 cup dry white wine
12 sole fillets, totaling 1 3/4 lbs rinsed, plus
1 lb sole fillets ground smooth

for quenelles
1 cup cold water
1/2 cup unsalted butter
1 1/2 cup flour sifted
1 whole egg plus
2 egg whites beaten together
Salt to taste
Freshly-ground black pepper to taste
1 1/4 cup heavy whipping cream
1/2 Granny Smith apple peeled, sliced thin
2 Tbsp Calvados
1/2 tsp curry powder
12 med shrimp shelled, deveined
2 Tbsp Beurre Manie (see below)

Beurre Manie:
1/4 cup soft unsalted butter
1/2 cup flour

In large saute pan, heat fish bones, fish stock, and wine. Add fillets and
gently bring to a boil. Reduce heat to simmer and cover. Cook about 6
minutes or until done. Remove from pan to a plate, and cover with buttered
paper to keep warm. Reserve poaching liquid.
The quenelles: Meanwhile, in another pot, bring to boil the cold water with
a pinch of salt. Stir in 1/4 cup of the butter, just to melt. Remove from
heat and stir in flour. Beat thoroughly with a wooden spoon until the
mixture begins to pull away from the sides of the pot. Let cool. Add egg and
whites and mix well. Season ground sole with salt and white pepper. Add to
pot with flour-egg mixture. Beat well. Gradually add 1/4 cup of cream. Place
quenelle mixture in a pastry bag with a 1-inch plain nozzle or use
teaspoons; see below.
Add the apple slices, Calvados, and curry powder to the sole poaching
liquid. Simmer over low heat. Add remaining 1 cup of the cream. Bring to a
boil and reduce to a fast simmer. Pipe quenelle mixture directly into the
poaching liquid pot or use 2 spoons to mold the mixture into oval shapes.
Add the shrimp. Stir gently and poach for 3 minutes. Stir in 2 tablespoons
Beurre Manie to thicken. Cook for another minute to lose any floury taste.
For Beurre Manie: Combine flour and butter on a clean surface. Knead
together well. This makes more than you'll need for the Sole.
To serve, cover fillets with the quenelles and some sauce.
This recipe yields 4 first course servings.
Comments: A specialty of "De Gravenmolen" Restaurant in Amsterdam.

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