Sole vin Blanc

Poached Fillets of Sole in White Wine Sauce

Ingredients

U.S. Metric Ingredients
16 16 Sole fillets, 2 oz (60 g) each
1 oz 30 g Butter
1 oz 30 g Shallots, fine dice
3½ fl oz 100 mL White wine
7 fl oz or as needed 200 mL or as needed Fish stock
1 pt 500 mL Fish Velouté
1 1 Egg yolks
2½ fl oz 75 mL Heavy cream
4 tsp 20 g Butter
to taste to taste Salt
to taste to taste White pepper
as needed as needed Lemon juice

Method

Procedure

  1. Fold the fillets in half or roll them up, starting with the large end (see Figure 14.9). Be sure the skin side of the fillet is on the inside of the fold or the roll (called paupiette).
  2. Butter the inside of a shallow pan or pans just large enough to hold the fish in a single layer. Sprinkle with the shallots. Lay the fillets on top of the shallots in a single layer.
  3. Pour the wine into the pan and add enough stock to cover the fish halfway.
  4. Butter a piece of parchment or waxed paper cut the same size as the pan. Cover the fish closely with it, buttered side down (Figure 14.10). Cover the pan.
  5. Set the pan on the range and bring just barely to a simmer. Do not boil.
  6. Place the pan in an oven heated to 350°F (175°C) and cook the fish until it is just barely done, about 5 minutes.
  7. Remove the fish to a holding dish, moisten with a little of the cooking liquid, cover, and keep warm.
  8. Reduce the poaching liquid over high heat to about one-fourth its volume. If more liquid collects under the fish as it stands, add this to the rest.
  9. Add the velouté and bring to a simmer. Reduce to about 10 fl oz (300 mL).
  10. Beat the egg yolk, then mix in the cream to make a liaison.
  11. Whip in a little of the hot velouté to temper the liaison. Stir the tempered liaison into the sauce.
  12. Swirl in the raw butter (monter au beurre). Season to taste with salt, pepper, and a few drops of lemon juice if necessary.
  13. To serve, place 2 fillets on a dinner plate and coat with 2 fl oz (60 mL) sauce.

Per serving: Calories, 260; Protein, 25 g, Fat, 14 g (51% cal.); Cholesterol, 125 mg; Carbohydrates, 4 g; Fiber 0 g; Sodium, 190 mg.

Variations

Any lean white fish may be poached using this recipe or any of the variations below. For example:

Halibut Cod Perch Haddock
Turbot Pike Scallops  

For a sauce that is lower in fat, omit the liaison and the final monter au beurre. Finish the sauce with the desired amount of heavy cream, 6–12 fl oz (175–350 mL).

À la Carte Service, Fast Method: Poach fish as in the basic recipe. Plate the fish as soon as it is cooked. Coat it with a pre-prepared white wine sauce. The poaching liquid may be reused throughout the service period and then used to make velouté for the next day’s sauce. Other sauces based on fish velouté or béchamel may be used instead of white sauce:

Bercy Normandy Nantua
Herb Mushroom Mornay

Glazed Poached Fish

Prepare as in the basic recipe. Immediately before serving, fold 1 pt (500 mL) hollandaise and 8 fl oz (250 mL) heavy cream, whipped, into the sauce. Coat the fish and brown it quickly under the salamander.

Poached Fish Bonne Femme

Add 1½ lb (700 g) sliced mushrooms to the shallots in the poaching pan. Poach as in the basic recipe. Omit egg yolks. Do not strain the sauce.

Poached Fish Dugléré

Add 1½ lb (400 g) tomato concassé and 4 tbsp (60 mL) chopped parsley to the pan when poaching the fish. Poach as in the basic recipe. Omit liaison, but stir 5 oz (150 g) raw butter into the sauce before serving. Do not strain.

Poached Fish Mornay

Strain the reduced poaching liquid (after step 8) and add a little of it to a thick Mornay Sauce for Glazing, just enough to thin it to the desired consistency. Coat the fish with the sauce and brown under the salamander or broiler.

Poached Fish Florentine

Prepare like Poached Fish Mornay, but place the cooked fish on beds of cooked, buttered spinach before coating with sauce.

Sole Paupiettes with Seafood Mousseline

Before rolling, spread the fillets with a thin layer of seafood mousseline.

Seafood Ă  la Nage

Double the quantity of fish stock. Omit the velouté, liaison, and final butter. After poaching, reduce the cooking liquid only slightly. Season carefully and strain. Serve the seafood with the broth.

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