Fillets of Sole with Mushrooms and Tomatoes

Preparation info
  • Serves


    as an Appetizer,
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Traditionally in France poached fish is served in a sauce garnished with a border of piped duchesse potatoes. Lemon sole or flounder can be used in this recipe but Dover sole has the best flavor.



  1. Make the duchesse potatoes and using a medium star tube, pipe them in a ring bordering a heatproof serving dish.
  2. Rinse, dry and flatten the fish fillets. Fold them in fans, tuck in the ends, or roll them. Spread the butter in a shallow flameproof dish and add the shallots, mushrooms, tomatoes, salt and pepper. Lay the fish on top and pour over the stock