Wayne Gisslen

Sole Vin Blanc

Poached Fillets of Sole in White Wine Sauce

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Preparation info
  • Portions:

    8

    , Portion Size: 4 oz 120 g ) fish, 2 fl oz (60 ml) sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Fold the fillets in half or roll them up, starting with the large end (Fig. 15.9). Be sure the skin side of the fillet is on the inside of the fold or the roll (called paupiette).

    FIGURE 15.9: Rolling and folding sole fillets.

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