Poached Fillet of Sole Glazed in White Wine Sauce recipe
Poached Fillet of Sole Glazed in White Wine Sauce (Filet de Sole Vin Blanc Glace) Fleurons - Small pieces of puff pastry usually cut into crescent shapes and baked in a hot oven.
Ingredients
- 10 fillets of sole each weighing about 3 oz
- 2 oz shallots
- 3 1/2 oz 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
- seasoning
- 10 fleurons
Instructions
- Butter and season a shallow tray, sprinkle with the finely chopped shallots and 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 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. Garnish with the fleurons and serve.
Calories: 438 kcal
Carbohydrates: 23 g
Protein: 16 g
Fat: 30g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 106 mg
Sodium: 640 mg
Potassium: 262 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 405 IU
Vitamin C: 1 mg
Calcium: 58 mg
Iron: 2 mg