Sole Vin Blanc Poached Fillets of Sole in White Wine Sauce

Portions: 25 Portion size: 4 oz (125 g) fish 2 f1 oz (60 mL) sauce

U.S.

Metric

Ingredients

614 lb

3 kg

Sole fillets: 50 fillets,

2 oz (60 g) each

3 oz

90 g

Butter

3 oz

90 g

Shallots, fine dice

10 fl oz

300 mL

White wine

212 cups

600 mL

Fish stock

or as needed

or as needed

1. Fold the fillets in half or roll them up, starting with the large end (see Figure 15.2). Be sure the skin side of the fillet is on the inside of the fold or the roll (called paupiette).

2. Butter the inside of shallow hotel pans or baking pans. Sprinkle with the shallots. Lay the fillets on top of the shallots in a single layer.

3. Pour the wine into the pan and add enough stock to almost cover the fish.

4. Butter a piece of parchment or waxed paper cut the same size as the pan. Cover the fish closely with it, buttered side down. Cover the pan.

5. Set the pan on the range and bring just barely to a simmer. Do not boil.

6. Place the pan in a hot oven (400°F/200°C) and cook the fish until it is just barely done, about 5 minutes.

7. Drain the poaching liquid into a broad sauté pan. Keep the fish covered in a warm, not hot, place. If more liquid collects under the fish as it stands, add this to the rest.

3H pt

1.75 L

Fish velouté

8.

Reduce the poaching liquid over high heat to about one-fourth its volume.

3

3

Egg yolks

9.

Add the velouté and bring to a simmer. Reduce to about 1 qt (1 L).

8 fl oz

250 mL

Heavy cream

10.

Beat the egg yolks, then mix in the cream to make a liaison.

Z oz

60 g

Butter

11.

Whip in a little of the hot velouté to temper the liaison. Stir the tempered

to taste

to taste

Salt

liaison into the sauce.

to taste

to tastes

White pepper

11.

Swirl in the raw butter (monter au beurre). Season to taste with salt,

as needed

as needed

Lemon juice

pepper, and a few drops of lemon juice if necessary.

13.

To serve, place 2 fillets on a dinner plate and coat with 2 f1 oz (60 mL)

sauce.

sauce.

Per serving:

Calories, 260; Protein, 25 g, Fat, 14 g (51% cal.); Cholesterol, 125 mg; Carbohydrates, 4 g; Fiber 0 g; Sodium, 190 mg.

Per serving:

Calories, 260; Protein, 25 g, Fat, 14 g (51% cal.); Cholesterol, 125 mg; Carbohydrates, 4 g; Fiber 0 g; Sodium, 190 mg.

Paupiettes of Sole Dugléré; Buttered Spinach; Steamed Potatoes

Continue reading here: Variations

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