Poached Fillet of Sole Dieppoise

Poached Fillet of Sole Dieppoise

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Poached Fillet of Sole Dieppoise (Filet de Sole Dieppoise)
Servings: 10
Calories: 181


  • 10 fillets of sole each weighing about 3 oz
  • 2 oz shallots
  • 3 floz dry white wine
  • 6 3/4 floz fish stock
  • 1 pint fish veloute
  • 3 floz cream
  • 2 1/2 oz butter
  • seasoning 10 fleurons
  • 20 cooked button mushrooms
  • 3 1/2 oz prawns
  • 2 oz cooked mussels


  • Butter and season a shallow tray and sprinkle with the finely chopped shallots.
  • Lay the prepared fillets in the tray in a single layer, 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.
  • Remove the fillets and place in a serving dish, cover and keep them warm.
  • 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.
  • Whisk in the butter a little at a time, away from the stove, and season with salt and cayenne.
  • Garnish With cooked button mushrooms, prawns and cooked mussels; coat the fish evenly with the sauce and serve.
Calories: 181 kcal
Carbohydrates: 3 g
Protein: 15 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 79 mg
Sodium: 587 mg
Potassium: 375 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 361 IU
Vitamin C: 2 mg
Calcium: 56 mg
Iron: 1 mg
Ingredients Fish & Seafood, Sole
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