CookEat Recipe
Sole Fillets with White Wine
Slant-cut sole fillets under cream-and-white-wine fish-liquor sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0286. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select identifiable sole species/retail form and use safe filleting; if purchased fillets, record departure from whole 3.5-lb source. Use food-safe buttered parchment and wine disclosed as alcohol ingredient. Cook thickest fish to 70°C, extending source timing; make sauce with the actual strained fish liquor volume, not an invented stock amount. Limites : Sole anatomy/fillet count, actual edible mass and pieces, butter for pan/paper, fish liquor yield/sauce thickness, oven temperature, wine product, safe fish endpoint time and diners unmeasured. No fish cooked.
Method
Steps
Step 1
Remove head from inspected approximately 1.59 kg whole sole. Incise both sides along centre head-to-tail, lift fillets, skin and remove adhering bones. Cut each actual fillet into three equal slanted pieces; count final pieces rather than assume twelve.
Step 2
Season fish with one teaspoon salt and half teaspoon pepper. Lay side by side in lightly buttered sautoire with one finely sliced onion, two parsley branches, one tablespoon vinegar and about 120 mL white wine. Cover with buttered food-safe parchment.
Step 3
Boil gently on range for printed five minutes, then bake in oven for printed fifteen minutes, extending as needed until thickest fish reaches 70°C. Lift fillets with skimmer onto hot dish and keep hot; strain and measure pan liquor.
Step 4
In saucepan mix one tablespoon butter with two tablespoons flour. Whisk in actual strained fish liquor, about 60 mL cream, juice of quarter lemon, provisional sauce salt/cayenne/nutmeg. Bring to boil, then boil for printed five minutes until coherent. Pour over fish and serve.
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