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.
{ 2 comments… read them below or add one }
I made this tonight with Salmon and it was pretty easy. I used a roux to thicken the sauce and I threw in some shallots. I then mixed the reduced sauce with some orzo and broccoli and surrounded my fish on the plate. My salmon was a little bland though, when and what do you suggest to season it with?
@ Marco,
I’m glad you tried out the recipe, and I like the idea of putting orzo with it. Next time, try squeezing a little fresh lemon or lime juice on the salmon right after you plate it, and then finish by sprinkling on a pinch or two of good sea salt. The large crystals of the sea salt along with the acidity of the lime should do the trick.