Poached Fillet of Sole Bercy (Filet de Sole Bercy) recipe

Servings: 10

Author:

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

🧂 Ingredients

1 Butter and season a shallow tray, sprinkle with the finely chopped shallots and
parsley 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 a buttered piece of
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 warm.
4 Strain the cooking liquor into a shallow pan, adding the garnish to the fish.
Add the veloute and cream and reduce to a coating consistency.
5 Add the sabayon 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 and glaze under a very hot salamander grill.