Fillets of Sole with Noodles

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
My Best: Paul Bocuse

By Paul Bocuse

Published 2016

  • About

A classic from Fernand Point, of whom Paul Bocuse was a pupil.


  • 1 sole, weighing about pounds (600 g)
  • 1 medium tomato


  1. Lift the sole fillets away from the bone. Blanch and skin the tomato and dice it. Peel and chop the shallots. Wash the mushrooms, cut the heads into strips, and reserve the stalks.

  2. Take the head, the skin, and the bones of the sole and cover with