Poached Fillet of Sole in Red Wine Sauce recipe
information
Fleurons - Small pieces of puff pastry usually cut into crescent shapes and baked in a hot oven.
Jus Li - A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
ingredients
10 x 85 g fillets of sole
50 g shallots
300 ml red wine
200 ml fish stock
600 ml jus lié or demi-glace
2 tbs anchovy essence
75 g butter
seasoning
10 fleurons
50 g shallots
300 ml red wine
200 ml fish stock
600 ml jus lié or demi-glace
2 tbs anchovy essence
75 g butter
seasoning
10 fleurons
method
1. Butter and season a shallow tray, sprinkle with the finely chopped shallots and lay the prepared fillets in the tray in a single layer.
2. Add the wine and stock to barely cover the fish, cover with buttered greaseproof paper and poach in the oven at 175°C for 10 minutes.
3. Remove the fillets and place in a serving dish, cover and keep them warm.
4. Strain the cooking liquor into a shallow pan and reduce by half.
5. Add the brown sauce, reduce to a coating consistency, then add the anchovy essence and 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. Add the wine and stock to barely cover the fish, cover with buttered greaseproof paper and poach in the oven at 175°C for 10 minutes.
3. Remove the fillets and place in a serving dish, cover and keep them warm.
4. Strain the cooking liquor into a shallow pan and reduce by half.
5. Add the brown sauce, reduce to a coating consistency, then add the anchovy essence and 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
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