Délices de Sole Lucas Carton

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 3 sole (1–1 ¼ pounds each)
  • 6 ounces butter

Method

Have fishmonger fillet the sole, but ask him for the bones, head and fish trimmings to make a fish fumet. Soak fillets and bones in cold water for 1 hour.

To make fish fumet: cut bones in 4 or 5 pieces and simmer gently in a covered saucepan for 6 to 8 minutes with chopped onion, parsley and 2