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Poached sole fillet with white wine sauce
Poached sole fillet with white wine sauce

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

  1. In a saucepan, heat 2/3 of the butter over medium heat.
  2. Incorporate the flour, stirring constantly to make a roux.
  3. Cook for another minute.
  4. Remove from heat and reserve.
  5. Preheat the oven to 200 °C (400 °F).
  6. In another saucepan, combine half the shallots and garlic with 300 ml (1 1/4 cups) of white wine.
  7. 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.
  8. Add the clam juice and water.
  9. With a whisk, gradually add the roux until the sauce reaches the desired consistency.
  10. Simmer for about 10 minutes.
  11. Using a fine sieve placed over a bowl, strain the sauce.
  12. Return the sauce to the saucepan. Add the cream.
  13. Salt and pepper.
  14. Keep warm.
  15. Grease a 20 cm (8 in) square Pyrex dish.
  16. Sprinkle the bottom with the rest of the shallot and garlic.
  17. As the Pacific sole fillets are very small, gather 2 on the work surface, overlapping them halfway, skin side up, then form a roll.
  18. Repeat the operation until all the fillets are used up.
  19. Arrange in the dish. Salt and pepper.
  20. Drizzle with 250 ml (1 cup) of white wine and cover with foil.
  21. Bake for about 10 minutes.
  22. Arrange the roulades on serving plates. Drizzle with the sauce.
  23. Garnish with diced tomato and chopped chives.
  24. Serve hot, accompanied by rice with fine herbs.
Availability in stores