Poached Fillet of Sole D'Antin (Filet de Sole D'Antin)
Ingredients
- 10 fillets of sole each weighing about 3 oz
- 1 3/4 oz shallots
- 2 tsp chopped parsley
- 3 floz dry white wine
- 6 3/4 floz fish stock
- 1 pint fish veloute
- 3 floz cream
- 2 egg yolks for sabayon
- 2 1/2 oz butter
- 7 oz diced fried bread croutons
Instructions
- 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.
- 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. sprinkle with 200 g diced fried bread croutons.
Calories: 228 kcal
Carbohydrates: 12 g
Protein: 15 g
Fat: 13g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 105 mg
Sodium: 625 mg
Potassium: 265 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 392 IU
Vitamin C: 1 mg
Calcium: 80 mg
Iron: 1 mg