How To make Filets Of Sole In White Wine Sauce
8 ounces Clam juice
1/2 cup Dry white wine
1/2 Bay leaf
6 Whole black peppercorns
2 teaspoons Lite salt (optional)
1 Parsley sprig
1 Garlic clove
crushed
2 pounds Filet of sole
Lemon juice Chopped parsley 1 White Wine Sauce For :
Poached Fish (recipe
In a 2-qt saucepan combine clam juice, wine, bay leaf, peppercorns, lite salt, parsley, garlic, and 1/2 cup water. Brint to a boil, reduce heat, and simmer, uncovered, 15 minutes. Meanwhile, preheat oven to 350 F. Wipe filets with damp paper towels, sprinkle with lemon juice. Fold each into thirds. Arrange in a shallow baking dish that has been sprayed with a non-fat cooking spray. Strain clam juice mixture over filets. Cover dish tightly with foil. Poach fish in oven for 15 minutes. Drain filets, reserving 1 cup liquid for sauce (see sauce recipe). Keep filets warm on serving platter. Make sauce and pour over filets. Sprinkle with parsley and serve.
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Sole with Lemon-Butter White Wine Sauce: Sole Meunière. The recipe is below.
Sole La Meunière Amendé
Yield: 4 guests
Time Taken to Prepare:
about 20 minutes
Equipment:
2 twelve-inch nonstick pans (2 filets each)
tempered plastic spatula (plastic will protect your non-stick pans)
tempered plastic whisk
rubber tipped tongs (rubber will protect your non-stick pans)
Ingredients:
4 oz olive oil
4-5 oz fresh skinless sole filets seasoned with salt and pepper
flour (enough to lightly coat each filet)
4 oz white wine
2 oz fresh lemon juice
6 oz butter
2 oz fumet (the recipe is on my page)
salt and pepper to taste
0.50 oz (about a tbsp) chopped parsley
suggested greens: asparagus
suggested starch: rice
garnish
Step by step (Note: the whole cooking process is done on a medium flame).
1. Heat the oil in each nonstick pan until almost smoking.
2. Meanwhile, lightly dust the sole filets with flour and place them in each pan away from you.
3. Cook the filets until they are golden brown on one side and then turn and keep cooking them until they are done (about five minutes).
4. Remove the filets from each pan, set them aside, discard the used oil, and add the white wine.
5. Bring the wine to a boil and add the lemon juice.
6. Bring the lemon juice to a boil and add the butter.
7. When the butter melts, add the fumet.
8. Let the sauce simmer until it has thickened to a creamy consistency. The sauce should be yellow/golden in color and as thick as a cream sauce.
9. Turn off the flame and whisk in the chopped parsley.
10. Return the sole filets to each pan and turn off the heat.
Plating:
1. Fan the vegetable around the edge of one side of the plate
2. Place the starch in the middle of the plate.
3. Place the sole filet on top of the starch.
4. Spoon the sauce on top and around the filet.
5. Garnish.