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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
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