Poached Fillet of Sole Palace

Poached Fillet of Sole Palace

2 from 1 vote
Servings: 10
Calories: 185


  • 10 fillets of sole each weighing about 3 oz
  • 1 3/4 oz shallots
  • 2 tsp chopped parsley
  • 3 1/3 floz 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
  • chopped tarragon
  • 2 tbsp brandy


  • 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 with 200 g sliced button mushrooms, the tomato concassee and tarragon.
  • 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, add the brandy and season with salt and cayenne.
  • Coat the fish evenly with the sauce and glaze under a very hot salamander grill.
Calories: 185 kcal
Carbohydrates: 2 g
Protein: 13 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 106 mg
Sodium: 523 mg
Potassium: 231 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 407 IU
Vitamin C: 1 mg
Calcium: 54 mg
Iron: 1 mg
Ingredients Fish & Seafood, Sole
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2 from 1 vote (1 rating without comment)

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