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