Filets de Sole au Vermouth


  • 2 sole (about pounds each), filleted
  • 6 tablespoons dry vermouth
  • 6 tablespoons melted butter
  • 1-2 teaspoons tomato concentrate
  • salt and freshly ground black pepper
  • 6 tablespoons cream
  • 1 truffle, or parsley, finely chopped
  • crescents of flaky pastry


Place fillets of sole in a well-buttered flameproof gratin dish or shallow casserole. Blend vermouth, melted butter and tomato concentrate, and pour over fish. Season to taste with salt and freshly ground black pepper. Cook over a high heat until fish flakes easily with a fork.

Add cream and simmer gently for a minute or two, shaking the pan continuously so that the sauce will thicken gradually.

To serve: place fish fillets on a heated serving dish; pour over sauce; sprinkle with finely chopped truffle or parsley, and garnish with several crescents of flaky pastry. Serve immediately.