Poached Fillet of Sole Dugléré (Filet de Sole recipe
ingredients
10 x 85 g fillets of sole
50 g shallots
10 g chopped parsley
100 ml dry white wine
200 ml fish stock
600 ml fish veloute
100 ml cream
2 egg yolks for sabayon
75g butter
50 g shallots
10 g chopped parsley
100 ml dry white wine
200 ml fish stock
600 ml fish veloute
100 ml cream
2 egg yolks for sabayon
75g butter
method
1. Butter and season a shallow tray, sprinkle with the finely chopped shallots and parsley and lay the prepared fillets in the tray in a single layer cover with the tomato concassee.
2. Add the wine and stock to barely cover the fish, cover with a buttered piece of 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 warm.
4. Strain the cooking liquor into a shallow pan, adding the garnish to the fish. Add the veloute and cream and reduce to a coating consistency.
5. Add the sabayon 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.
2. Add the wine and stock to barely cover the fish, cover with a buttered piece of 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 warm.
4. Strain the cooking liquor into a shallow pan, adding the garnish to the fish. Add the veloute and cream and reduce to a coating consistency.
5. Add the sabayon 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.
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