Poached Fillet of Sole Bréval

Poached Fillet of Sole Bréval

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Servings: 10
Calories: 198


  • 10 fillets of sole each weighing about 3 oz
  • 4 tbsp shallots
  • 2 tsp chopped parsley
  • 3 1/3 floz dry white wine
  • 6 3/4 floz fish stock
  • 1 pint fish veloute
  • 3 1/3 floz cream
  • 2 egg yolks for sabayon
  • 2 1/2 oz butter
  • 7 oz sliced button mushrooms
  • 7 oz tomato concassee


  • 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 with 200 g sliced button mushrooms and the tomato concassee.
  • 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.
  • Remove the fillets and place in a serving dish, cover and keep warm.
  • 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.
  • Add the sabayon and pass through a fine strainer.
  • Whisk in the butter a little at a time, away from the stove, and season with salt and cayenne.
  • Coat the fish evenly with the sauce and glaze under a very hot salamander grill.
Calories: 198 kcal
Carbohydrates: 6 g
Protein: 14 g
Fat: 13g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 106 mg
Sodium: 681 mg
Potassium: 492 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 709 IU
Vitamin C: 5 mg
Calcium: 61 mg
Iron: 1 mg
Ingredients Fish & Seafood, Sole
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