Filets de Soles Pochés

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

A plain poached sole is not to be despised. It has flavour and delicacy, and is a very useful dish to serve as a contrast to “rich dishes. Put in a saucepan a glass of water, a glass of dry white wine, salt, coarsely broken pepper, parsley, bay-leaf, one mushroom cut in slices and the bones of the sole. Bring to the boil and cook ten minutes, by which time the court-bouillon is well flavoured. Put in the fillets of sole when boiling and let them poach for five to six minutes on a slow fire. When they are white and firm remove them, drain them well and serve at once with melted butter or sauce mousseline.