Filets de Sole

According to the type of dish and recipe for which they are required, fillets of sole may be,

Whatever the final shape of fillet, it is essential to remove the thin white membrane which is left on the outside of the fillets after the skin has been pulled off. This membrane is one of the causes of shrinkage in cooking.

After the fillets have been cleaned they should be lightly flattened and trimmed as necessary, then placed in a buttered shallow pan or dish, moistened with very little liquid, covered and poached in a moderate oven so that no actual boiling takes place. This will ensure that the fillets become very white and will also prevent them from becoming tough and shrinking excessively.