"To give this classic dish a modern twist, I do not make a traditional velouté, a roux-thickened fish fumet or stock, for the sauce. Instead, I just poach the fish in wine and fish stock and add fresh butter at the end.
"The best sole for this recipe would be real Dover sole (the market can fillet it for you), but since it is not always available and it is expensive, you can substitute fluke or another sole." --Jacques Pépin
Recipe: Sole Vin Blanc
Fish and Sauce
- 1 fluke or other sole (about 2 pounds), gutted, boned, cut into 4 fillets, and skin removed; bones and skin reserved
- 1/4 cup finely chopped shallots
- 1/3 cup dry white wine
- Reserved 1/2 cup fish stock (from above)
- 1/3 teaspoon salt
For the Stock
For the Fish
- Preheat the oven to 150 degrees.
- Fold each fluke fillet into thirds, with the whiter side on the outside. The bundles should be about 2 inches thick. Place the bundles in one layer in a saucepan and add the shallots, wine, reserved fish stock, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil gently for about 1 1/2 minutes. Turn the fish bundles over, cover again, and cook for an additional 1 1/2 minutes. Transfer the fish to an ovenproof plate and keep warm in the oven.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.