Poached Fillet of Sole Cubat (Filet de Sole Cubat)

Servings: 6

Author:

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

🧂 Ingredients

1 Butter and season a shallow tray and arrange the prepared fillets in a single
layer.
2 Add the stock to barely cover the fish, cover with buttered greaseproof paper
and poach in the oven at 175°C for 8 minutes.
3 Remove and place the fillets in a serving dish, on the duxelles of mushrooms,
cover and keep them warm.
4 Strain the cooking liquor into a shallow pan, add the bechamel and cream and
reduce to a coating consistency.
5 Add the sabayon away from the heat, then pass through a fine strainer.
6 Whisk in the butter a little at a time, then add 50 g of the cheese and season
with salt and cayenne.
7 Coat the fish evenly with the sauce, sprinkle with the rest of the grated
Parmesan, glaze under a salamander grill and serve.