Soles au Chablis “Hôtel de la Côte d’Or”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 sole (about 1 pound each)
  • ¼ pint water


Have fishmonger fillet the sole, but ask him for the bones, head and trimmings to make a fish fumet. Simmer bones and trimmings for 15 minutes in ¼ pint water flavoured to taste with salt, freshly ground black pepper and a bouquet garni. Strain and reserve liquid.

Place fillets of