Fillets of Sole Au Vin Blanc
Nutrition
Calories: 272.9 kcalCarbohydrates: 1.11 gProtein: 33.57 gFat: 13.14 gSaturated Fat: 6.01 gCholesterol: 115.91 mgSodium: 194.02 mgVitamin A: 11.17775 IUCalcium: 49.08 mgIron: 0.72 mg
Ingredients
- 1 lb Sole fillets
- Salt
- White pepper
- 1/2 oz Butter
- 1/2 oz Shallots
- 2 oz White wine
- 4 oz Fish stock quantity variable; see Cooking, step 2
- 2 oz Heavy cream
- Salt
- White pepper
- Lemon juice
Instructions
- Season the fillets with salt and pepper. Fold them in half so that the skin side is on the inside of the fold.
- Mince the shallots.
- Have the prepared fish velouté ready.
- Butter the inside of a baking pan or other suitable pan for poaching the fish. Sprinkle the shallots on the bottom, then lay the fillets on top of the shallots in a single layer.
- Add the white wine and enough fish stock to almost cover the fish. Cover the fish with a piece of buttered paper and cover the pan with a lid.
- Bring the liquid to a simmer, then transfer the pan to a moderate oven to finish cooking. Watch it closely, since it will take only a few minutes to finish. For best results, undercook it slightly, so that it will not become overcooked as it stands.
- Drain the cooking liquid into a wide pan and keep the fish warm.
- Reduce the liquid over high heat by three-fourths.
- Add the prepared fish velouté and cream. Reduce to bring to a good sauce consistency.
- Season to taste with salt, white pepper, and lemon juice. Strain. (If desired, the sauce may be finished with a little raw butter.)
- Plate the fillets and coat each portion with 2 oz of the prepared sauce.