Filets Of Sole Recipe or Filets De Sole Au Vermouth
This filets of Dover Sole recipe, or Filets de Sole au Vermouth, is easy to make at home. Its creamy, delectable sauce will impress everyone at your table. This makes it suitable for serving at dinner parties along with Baked Haddock in Tomato Sauce or Plaice Recipe Millers Wife Style.
This is an easy sole recipe for a delicious French dish that everyone will love and come back for more.
🔄Substitutions
There are several types of fish that can be used instead of sole in this recipe such as pollock, haddock, or plaice fillets sliced in strips to work better in the sauce of this recipe.
✨More Great Fish Recipes
For preparing buffet meals Fish Cakes or Fish Balls always are a welcome treat. They are a sure winner for feeding kids too, especially if you add Homemade French Fries made easily in the air fryer.
📖 Recipe
Delicious Classic Sole Meuniere
Ingredients
- 2 large fillets of sole
- 150 ml /1/4 pint dry vermouth
- 225 gram/8 ounce mushrooms sliced thickly
- 2 tablespoon lemon juice
- 5 tablespoon water
- 25 gr /1 ounce butter cut into pieces
- 275 ml /1/2 pint double cream
- 4 egg yolks
- Fishbones and trimmings from filleted sole
- 275 ml /1/2 pint dry white wine
- 275 ml /1/2 pint water
- 100 gr /4 ounce chopped onion
- Bouquet garni
- Salt and black pepper
Instructions
- First make the stock by placing the fish bones and trimmings in a large pan with wine, onion, bouquet garni and seasoning and bring to the boil.
- Lower the heat and cook until the liquid has reduced by half. Set aside.
- Butter a heavy-based pan and place the fish fillets in the pan.
- Pour the vermouth and the reduced stock over the fillets and poach for 10 minutes.
- Now, drain the liquid, reserving it for later, and place the fillets on a warm dish or large plate.
- Cook the mushrooms in the water with lemon juice and butter.
- Season and cook over medium heat for about 5 minutes.
- Strain the liquid into a pan and garnish the fish with the mushrooms.
- Reduce the liquid you reserved earlier by half and reduce the mushroom liquid to half also.
- Mix the two liquids together and now add the cream.
- Heat slowly until very hot but not boiling.
- Remove from heat and whisk in the egg yolks.
- Place the pan over low heat and add the lemon juice.
- Beat thoroughly until the liquid thickens.
- Pour the sauce over the fish and serve immediately.
- Your filets of sole recipe is now ready for you to enjoy served with a dry white burgundy or your favorite French wine!
Notes
Did you make this & like it, or not, let us know?!