Poached fillet of sole is one of my favorite fish dishes around. Sole is like a blank canvas upon which you can paint distinctive flavors. To start:
- Roll up sole fillets, starting with the thicker end. Make sure that the skin (or fat side) of the fillet is on the inside of the roll. This will help keep the sole nice and moist during the cooking process as the fat dissolves.
- Butter or spray with non-stick spray the inside of a hotel pan or similar braising pan.
- Pour in white wine and fish stock at the ratio of 1:3 respectively so that the fish is almost completely covered with the poaching liquid. Court Bouillon can also be used.
- Place the pan on your stove top and bring to a mild simmer. DO NOT BOIL!
- Once your braising liquid comes to a simmer, place your pan in a 400 degree Fahrenheit oven and cook for about 5 minutes until the fish is barely done.
- Remove the sole from the braising liquid and reduce the liquid by at least half, thickening as necessary with a cornstarch slurry or a light roux.
This technique will yield a delicate poached fillet of sole that will truly impress your dinner guests. For more information on proper poaching technique, list to The Free Culinary School Podcast Episode 6.
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