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Recipe : **** Soles Fillets In White Wine

Soles Fillets In White Wine
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    45 min
  • Ready in
    55 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

MenuGourmet Selection !
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
Wine

Recipe's Ingredients

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  • 1 small carrot, cut into chunks
  • ½ onion, peeled
  • 1 clove
  • 1 bouquet garni (thyme, parsley, 1/2 bay leaf, and celery greens)
  • fine salt and freshly ground pepper
  • 1 egg yolk
  • 3 tablespoons butter
  • ½ tablespoons verjuice
  • 400 g sole, filleted, bones reserved
  • 30 g common mushrooms, peeled, coarsely chopped
  • 5 g flour
  • 130 ml water
  • 100 ml dry white wine
  • 25 ml heavy cream

  • Recipe preparation steps

  • 1
    Place the fish bones in a saucepan along with the water, wine, mushrooms, carrot, onion, clove, and bouquet garni. Bring to a boil, reduce heat, and simmer until the stock is well flavored, about 30 minutes. Strain and discard the solids. Reduce the stock to about 125 milliliters. Set aside.
  • 2
    Preheat the oven to 200°C.
  • 3
    Line a baking sheet with parchment paper. Butter the paper with about 2 tablespoons butter. Arrange the filets on the paper, season with fine salt and pepper, and bake without browning, about 5 minutes.
  • 4
    In the meantime, melt 1/2 tablespoon butter in a small saucepan over medium heat. Add the flour and stir to mix. Cook for a couple of minutes without browning. Whisk in the fish stock. Just before serving, whisk in 1/2 tablespoon butter followed by the egg yolk, cream, and verjuice.
  • 5
    Arrange the cooked filets on heated serving dishes and spoon the sauce over the top. Serve immediately.
  • Ready !