Poached Fillet of Sole Dieppoise

Poached Fillet of Sole Dieppoise (Filet de Sole Dieppoise)

Servings: 10

Author:

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

Instructions

1 Butter and season a shallow tray and sprinkle with the finely chopped shallots.
2 Lay the prepared fillets in the tray in a single layer, add the wine and stock
to barely cover the fish.
3 Cover with buttered greaseproof paper and poach in the oven at 175°C for 10
minutes.
4 Remove the fillets and place in a serving dish, cover and keep them warm.
5 Strain the cooking liquor into a shallow pan, add the veloute and the cream,
reduce to a coating consistency, then 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 Garnish With cooked button mushrooms, prawns and cooked mussels; coat the fish
evenly with the sauce and serve.