Poached Fillet of Sole in White Wine Sauce recipe
information
Poached Fillet of Sole in White Wine Sauce (Filet de Sole au Vin Blanc)
ingredients
10 x 85 g fillets of sole
50 g shallots
100 ml dry white wine
200 ml fish stock
600 ml fish veloute
100 ml cream
75 g butter
seasoning 10 fleurons
50 g shallots
100 ml dry white wine
200 ml fish stock
600 ml fish veloute
100 ml cream
75 g butter
seasoning 10 fleurons
method
1. Butter and season a shallow tray and sprinkle with the finely chopped shallots.
2. Lay the prepared fillets in the tray in a single layer, add the wine and stock to barely cover the fish.
3. Cover with buttered greaseproof paper and poach in the oven at 175°C for 10 minutes.
4. Remove the fillets and place in a serving dish, cover and keep them warm.
5. Strain the cooking liquor into a shallow pan, add the veloute and the cream, reduce to a coating consistency, then pass through a fine strainer.
6. Whisk in the butter a little at a time, away from the stove, and season with salt and cayenne.
7. Coat the fish evenly with the sauce, garnish with the fleurons and serve.
2. Lay the prepared fillets in the tray in a single layer, add the wine and stock to barely cover the fish.
3. Cover with buttered greaseproof paper and poach in the oven at 175°C for 10 minutes.
4. Remove the fillets and place in a serving dish, cover and keep them warm.
5. Strain the cooking liquor into a shallow pan, add the veloute and the cream, reduce to a coating consistency, then pass through a fine strainer.
6. Whisk in the butter a little at a time, away from the stove, and season with salt and cayenne.
7. Coat the fish evenly with the sauce, garnish with the fleurons and serve.
serving amount
serves 10
rate this recipe
4.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
