Sole Marguery

Preparation info

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By James Peterson

Published 1991

  • About

Made famous by the nineteenth-century Parisian Restaurant Marguery, this sauce is essentially a hollandaise made with the braising liquid from fillets of Dover sole or other flatfish (or, for that matter, roundfish). If you have filleted whole sole, make a fish stock with the bones and use that. If you have no bones with which to make a stock, use the wine alone.