Poached Fillet of Sole Dieppoise recipe
information
Poached Fillet of Sole Dieppoise (Filet de Sole Dieppoise)
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
20 cooked button mushrooms
100 g prawns
50 g cooked mussels
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
20 cooked button mushrooms
100 g prawns
50 g cooked mussels
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. Garnish With cooked button mushrooms, prawns and cooked mussels; coat the fish evenly with the sauce 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. Garnish With cooked button mushrooms, prawns and cooked mussels; coat the fish evenly with the sauce and serve.
serving amount
serves 10
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.
