Poached Fillet of Sole in Red Wine Sauce recipe

Fleurons - Small pieces of puff pastry usually cut into crescent shapes and
baked in a hot oven. Jus Li - A French term referring to meat juice that has
been lightly thickened with a either arrowroot or cornstarch.

Servings: 10

Author:

Keywords:

Fish & Seafood [/ingredients/fish-seafood/] Sole [/ingredients/fish-seafood/sole/]

🧂 Ingredients

10 fillets of sole

each weighing about 3 oz
2 oz shallots
1/2 pint red wine
6 3/4 floz fish stock
1 pint jus li� or demi-glace
2 tbs anchovy essence
2 1/2 oz butter
seasoning
10 fleurons

Instructions

1 Butter and season a shallow tray, sprinkle with the finely chopped shallots and
lay the prepared fillets in the tray in a single layer.
2 Add the wine and stock to barely cover the fish, cover with buttered greaseproof
paper and poach in the oven at 175°C for 10 minutes.
3 Remove the fillets and place in a serving dish, cover and keep them warm.
4 Strain the cooking liquor into a shallow pan and reduce by half.
5 Add the brown sauce, reduce to a coating consistency, then add the anchovy
essence and pass through a fine strainer.
6 Whisk in the butter a little at a time, away from the stove, and season with
salt and cayenne.
7 Coat the fish evenly with the sauce, garnish with the fleurons and serve.

Poached Fillet of Sole in Red Wine Sauce recipe

Keywords:

🧂 Ingredients

Instructions

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