Ingredients used for fillets of sole duglere

This recipe is comes under poached fish recipes

  • 500-600 g of soles
  • 10g of finely chopped shallot
  • 200g of tomatoes concassee pinch chopped parsley salt, pepper
  • 60 ml of fish stock
  • 60 ml of dry white wine and juice of lemon
  • 250 ml fish veloute
  • 50 g butter

How to prepare fillets of sole duglere

  • Remove the black and white skins and fillet the soles
  • Wash and drain well
  • Butter and season an earthenware dish
  • Sprinkle in the sweated chopped parsley
  • Add the fillets, which may be folded in two, add the tomatoes and chopped parsley
  • Seasons with salt and pepper
  • Add the fish stock, wine and the lemon juice
  • Cover with a buttered greaseproof paper
  • Poach gently in a moderate oven for 5-10 minutes
  • Remove the fillets and the garnish, place on a flat dish, and keep warm
  • Pass and reduce the cooking liquor in a small sauteuse, add the fish veloute, then incorporate the butter
  • Correct the seasoning and consistency
  • Coat the fillets with the sauce and serve

One portion of fillets of sole provides

  • 167 kcals/699 KJ
  • 11.6 g fat of which 6.8 g saturated
  • 1.9 g carbohydrate of which 1.9 g sugars
  • 11.5 g protein
  • 0.9 g fibre