Fillets of Sole with Port Sauce
Print Category Sole Thematic Stove Less than 30 minutes Source Jean Soulard, Chef executif, Le Château Frontenac Evaluation
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Click to enlarge Ingredients
- 4 sole, 1 lb (450 g) each, skinned and filleted
- 1 oz (30 g) chopped shallots
- 2 tbsp (10 mL) white wine
- 2 tbsp (10 mL) Port
- 1 tbsp (5 mL) white Vermouth
- 2 tbsp (10 mL) fish stock
- Salt and pepper
- 1 cup (300 mL) cream 35%
- 4 oz (120 g) fresh pasta noodles
- Seasonal vegetables and truffle shavings, to garnish
Preparation
- Cook noodles until "al dente" in salted boiling water. Drain and put to one side.
- Fold fillets by making an incision in one of the ends and inserting the opposite end into it.
- Put fillets in frying pan. Add shallots, port, white wine, white vermouth, fish stock, salt and pepper. Cook for five minutes. Remove fillets and keep warm. Reduce stock to 3/4. Add cream, check seasoning.
- Place warm noodles on each plate. Place fillets over noodles and cover with sauce. Garnish fillets with seasonal vegetables and truffle shavings.
Cook commentary
4 servings
Tips: Use Dover sole, for its taste and texture
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