Filets de Sole Véron

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

Put in a small saucepan a tumblerful of wine vinegar with two chopped shallots and a bouquet of thyme, bayleaf and tarra-gone, reduce it by half and add two tablespoonfuls of good béchamel sauce; “bind” with three yolks of egg and cook very slowly till the mixture has the consistency of a rather stiff mayonnaise sauce. Add then a little less than a quarter of a pound of butter divided into small pieces, see that it is properly seasoned and squeeze through a muslin, after which you add a tablespoonful of parsley, chervil, and tarragone leaves, chopped very fine, also a tablespoonful of good tomato sauce.

This sauce is to be served with either fillets of sole or fillets of brill. These should be sprinkled with bread-crumbs and cooked not only nicely browned in butter, but literally swimming in butter. It gives the fish an incomparable richness which is happily counter-balanced by the pleasant sharpness and the spicy taste of the sauce.