Soles Soufflées in Champagne

By corlear

Soles Soufflées au Champagne

Restaurant du Palais
Sens
Chef de Cuisine: R. Benoist

Preparation: 30 minutes

Ingredients

• white soles of 350 grams
• mousse of pike and cream
• salt
• pepper
• small amount of minced shallots
• champagne
• fish stock made with the fish bones
• browned duchesse potatoes
• crème fraiche
• butter
• small puff pastry decorations
• thinly sliced truffles

Preparation

Step 1

Select white soles of 350 grams. Remove the black skin, scrape the flesh, wash the fish. On the skin side, with a small knife make an incision and remove the center bone. Stuff the fish with a mousse of pike and cream, close the fish and place in a buttered dish. Do not cover.

Season with salt and pepper, add a small amount of minced shallots. Lightly baste the fish with a mix of 2/3 champagne and 1/3 fish stock made with the fish bones. Bake in the oven for 15 minutes, basting frequently.

Remove the head of the fish and the bones from both sides, leaving only the fillets. Place the sole fillets in an oval dish and garnish with browned duchesse potatoes.

Preparation of the sauce: pass the cooking liquid through a sieve, reduce to half. Add the same amount of crème fraiche and reduce again to half. Remove the pan from the fire, add a few bits of butter and check seasoning.

To serve, place the sole fillets in the oven to remove excess moisture, then cover with the sauce. Garnish the plate with small puff pastry decorations and thinly sliced truffles.