Poisson a la Parisienne

By John, 13 November, 2022
Region
France
Description

"Poisson a la Parisienne"If you have made the Fillets of Sole Bercy, then this richer, more elegant Parisian version will be easy. It's essentially the same recipe but the sauce gets a little more attention, including thickening it with egg yolks.

After you make a Sauce Parisienne, you can garnish it in various ways to make it Normande, Dieppoise, Nantua, Bonne Femme, etc.

I made this one with halibut, but any white fish will work.

Yield
2 Servings
Preparation time
5 minutes
Cooking time
30 minutes
Total time
35 minutes
Ingredients
1 Sole Poached in White Wine
1 T Butter (Unsalted)
1 T Flour
1⁄4 c Milk
1 egg yolks
1⁄4 c Heavy Cream
Instructions
  1. Prepare the Sole Poached in White Wine.
  2. Move the poached fish to a serving platter, cover, and keep warm while you make the sauce.
  3. Boil down the poaching liquid to reduce it by half.
  4. In a saucepan over moderate-low heat, melt the butter, stir in the flour, and stir them together while the butter foams, about two minutes. You do not want the roux to color. 
  5. Stir in the reduced poaching liquid and whisk well. 
  6. Stir in the milk.
  7. In a small bowl, whisk together the egg yolk and the cream. 
  8. Add a little of the hot sauce to the yolk mixture to warm it, then a little more, then combine the warmed yolk mixture into the saucepan and whisk well.
  9. Over moderate-high heat, stir constantly until it boils. Boil gently for about a minute, then adjust flavor as needed and pour over the poached fish. Serve hot.
Notes

You can stop here and serve it as is or use this as a base for Poisson a la Dieppoise. If you want to serve it, you can optionally make this a gratinee by topping it with a tablespoon of grated gruyere mixed with a little soft butter and browning it under the broiler.

Source

Mastering the Art of French Cooking