Cooking Index - Cooking Recipes & IdeasFillets De Sole Vermouth Recipe - Cooking Index

Fillets De Sole Vermouth

A specialty of L' Oasis, near Cannes, France.

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

3 cups 711mlCold water
  Bones from 2 sole
1/2 cup 118mlWhite wine
1 cup 110g / 3.9ozCarrot - finely sliced (medium)
1 cup 62g / 2.2ozOnion - finely sliced (medium)
1 cup 237mlLeek - finely sliced (medium)
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Sole - (14 oz ea) - filleted 8 portions
2 1/4 cups 533mlItalian dry vermouth
1/2 cup 118mlWhipping cream
4   Egg yolks
1   Black truffle - sliced very thinly

Recipe Instructions

For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.

Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.

Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.

Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil.

To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

This recipe yields 4 first course or 2 main dish servings.

THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0160) - from the - TV FOOD NETWORK


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.