Poached Fillet of Sole Glazed in White Wine Sauce

Poached Fillet of Sole Glazed in White Wine Sauce recipe

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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.
Servings: 10
Calories: 438


  • 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


  • 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
Ingredients Fish & Seafood, Sole
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