Grilled Sole with Chives

Name: Grilled Sole with Chives (Sole à la ciboulette)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For four people
Cuisine: French
Ingredients: 4 sole weighing 350 g (12½ oz) each; 100 g (3½ oz) day-old white bread, crusts removed; 100 g (3½ oz) butter; chives; 5 tablespoons dry white wine; 200 ml (⅓ pint) fish fumet; 1 shallot, chopped; 2 tablespoons dry white Vermouth; 1 teaspoon tomato purée; 500 ml (scant pint) double cream; salt, pepper; juice of ½ lemon; salt, pepper

Sole à la ciboulette

Preparation info

For
four
people

Difficulty
Easy
Ready in
50 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

4 sole weighing 350 g (12½ oz) each
100 g (<

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Rub the bread through a wire sieve. Clarify 75 g (2½ oz) butter. Cut up the chives with scissors. Preheat the oven to 200°C/400°F/Mark 6.
To prepare the sole, remove the dark skin from each fish, (or have it done for you by the fishmonger), scale the w