Sole in White Wine

By corlear

Sole au Vin Blanc (M.)

Ingredients

• For the White-Wine Sauce:
• 1 lb. sole
• 1/2 tbsp. butter
• salt
• pepper
• 3 tbsp. fish stock made with white wine
• 9 oz. fish stock made with dry white wine
• mushroom pieces
• 6 oz. Fish Velouté
• 4 egg yolks
• 4 oz. butter
• dash of lemon juice (the lemon juice maybe omitted if the white wine is acid)

Details

Servings 2

Preparation

Step 1

Take a sole weighing approximately 1 lb. Make a vertical incision down the side from which the skin is removed. Gently raise the fillets so that they are partially detached from the backbone. Into this opening place 1/2 tbsp. butter and a little salt. Put the sole into a buttered pan with the open side underneath. Season with salt and pepper. Moisten with 3 tbsp. fish stock made with white wine. Cover the pan and poach gently.

Drain the fish, place on a platter, cover, and keep warm. Reduce the poaching liquid and finish it with White-Wine Sauce (below). Strain this sauce and cover the sole, which has been wiped dry, with it.

White-Wine Sauce:
Cook 9 oz. fish stock made with dry white wine and mushroom pieces until reduced by 2/3. Add 6 oz. Fish Velouté. Reduce by ½. Bind with the yolks of 4 eggs. Cook for a few moments while beating with a wire whisk. Remove from the stove and finish with 4 oz. butter. Correct the seasoning and add a dash of lemon juice (the lemon juice maybe omitted if the white wine is acid). Strain through a fine sieve.

Note: When covered with sauce, the sole can be served as is, or, if preferred, glazed in the oven. The glazing must be done as quickly as possible, in a very hot oven, to prevent the sauce from separating.