Access to SAQ Inspire personalized services and store inventories are unavailable at the moment.
Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days. 
Favourite store:
More details
Less details
Poached sole fillet with white wine sauce
Preparation
15 min
Cooking time
35 min
Servings
4
Ingredients
- 30 ml (2 tbsp) butter
- 35 ml (2 tbsp + 1 tsp) all-purpose flour
- 3 or 4 French shallots, finely chopped
- 10 ml (2 tsp) garlic, finely chopped
- 1 bottle of dry white wine (minus a 200 ml glass [2/3 cup + 1 tbsp] to drink while cooking)
- 250 ml (1 cup) clam juice
- 160 ml (2/3 cup) water
- 60 ml (1/4 cup) 35% cream
- Salt and freshly ground black pepper
- 1 3/4 lb (875 g) Pacific sole, in fillets
- 250 ml (1 cup) white wine
- 1/2 cup (125 ml) tomato flesh, cut into 3/8 inch (1 cm) dice
- 15 ml (1 tbsp) chives, finely chopped
Preparation
- In a saucepan, heat 2/3 of the butter over medium heat.
- Incorporate the flour, stirring constantly to make a roux.
- Cook for another minute.
- Remove from heat and reserve.
- Preheat the oven to 200 °C (400 °F).
- In another saucepan, combine half the shallots and garlic with 300 ml (1 1/4 cups) of white wine.
- Reduce heat to medium to obtain a sustained simmer, without boiling at full speed, for about 20 minutes or until the wine has reduced by a quarter.
- Add the clam juice and water.
- With a whisk, gradually add the roux until the sauce reaches the desired consistency.
- Simmer for about 10 minutes.
- Using a fine sieve placed over a bowl, strain the sauce.
- Return the sauce to the saucepan. Add the cream.
- Salt and pepper.
- Keep warm.
- Grease a 20 cm (8 in) square Pyrex dish.
- Sprinkle the bottom with the rest of the shallot and garlic.
- As the Pacific sole fillets are very small, gather 2 on the work surface, overlapping them halfway, skin side up, then form a roll.
- Repeat the operation until all the fillets are used up.
- Arrange in the dish. Salt and pepper.
- Drizzle with 250 ml (1 cup) of white wine and cover with foil.
- Bake for about 10 minutes.
- Arrange the roulades on serving plates. Drizzle with the sauce.
- Garnish with diced tomato and chopped chives.
- Serve hot, accompanied by rice with fine herbs.
