Poached Fillet of Sole in Red Wine Sauce

Poached Fillet of Sole in Red Wine Sauce recipe

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Fleurons - Small pieces of puff pastry usually cut into crescent shapes and baked in a hot oven. Jus Li - A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
Servings: 10
Calories: 533


  • 10 fillets of sole each weighing about 3 oz
  • 2 oz shallots
  • 1/2 pint red wine
  • 6 3/4 floz fish stock
  • 1 pint jus li� or demi-glace
  • 2 tbs anchovy essence
  • 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 and reduce by half.
  • Add the brown sauce, reduce to a coating consistency, then add the anchovy essence 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, garnish with the fleurons and serve.
Calories: 533 kcal
Carbohydrates: 36 g
Protein: 27 g
Fat: 28g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 1431 mg
Potassium: 236 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 207 IU
Vitamin C: 1 mg
Calcium: 35 mg
Iron: 3 mg
Ingredients Fish & Seafood, Sole
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