Name: Filets de Soles Pochés (Poached Sole)
Cuisine: France
Ingredients: 6 fillets of sole (¼ pound each); ⅛ pound butter, softened; ¼ cup clam juice (canned or bottled); 1 cup white wine; 2 shallots or 1 onion, minced; ⅛ pound butter; Dash of sugar; Salt and pepper to taste; ¼ cup whipping cream; 1 egg yolk; 2 tablespoons crème fraîche or whipping cream; 4 tablespoons flour

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

⅛ pound butter
2 shallots or 1 onion, minced

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Melt butter in skillet. Add shallots, wine, and clam juice. Boil 3 minutes. Take from heat. Slash skinned side of fillets several times to prevent warping. Lay fillets, skinned side down, in hot liquid. Butter a piece of foil and put directly on the fillets. Set a lid down inside the pan on top of the foil. This keeps the foil and fillets down in the liquid. Bring to a

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Filets de Soles Pochés

Poached Sole

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