Makes: 10 portions. Cooking time: 8 minutes.
— 10 x 85 grams fillet of Dover sole
— 125 grams butter unsalted
— seasoning of salt and pepper
— finely chopped shallots or onion
(1) Lightly butter and season a shallow rimmed tray of approximately 3 cm in depth.
(2) Place in the finely chopped shallots or onion.
(3) Lay in the prepared fish in single layer only.
(4) Add the cold fish stock and white wine just to cover the fish.
(5) Place a lightly buttered piece of greaseproof paper on top.
(6) Apply the principle of shallow poaching in an oven at a temperature setting of 175°C for approximately 8 minutes.
(7) Remove the fillets, retain them in an earthenware dish with a little cooking liquid, cover them and keep warm.
(8) Prepare the sauce following one of the methods outlined in poached fish with white wine sauce, discarding the garnish.
This dish is glazed under a very hot salamander grill. If served unglazed it is known simply as Filet de Sole au Vin Blanc.
Serve on an oval silver or stainless steel flat, or on an oval earthenware dish on an underdish and dish paper.
Assessment of the completed dish:
The fillets should be:
(1) neatly folded;
(2) arranged to follow the shape of the dish;
(3) without distortion to their shape;
(4) white and moist in appearance;
(5) cooked to the correct degree;
(6) in the correct quantity for a standard portion of one large and one small fillet per person, or 1 x 85 g fillet.
Depending on the recipe used in its production, the sauce should have the following general characteristics:
(1) it should have a very light creamy colour;
(2) it should be light and creamy in consistency so that it evenly coats the fillets and completely coats the bottom of the serving dish;
(3) it should be lightly seasoned with a blend of the flavours of wine, fish, cream and butter with none predominant;
(4) it should be smooth and light in texture;
(5) there should be an adequate amount so that each customer receives a balanced portion of both fish and sauce.
Once glazed the sauce should:
(1) have an even color over the whole surface area;
(2) show no trace of breaking or curdling;
(3) show no trace of liquid seeping out because moisture was not drained away at an earlier stage.
Possible problem, cause and solution:
(1) Fillet distort during cooking:
— skin not removed before poaching; care must be taken to prepare the fish correctly before cooking as this problem cannot later be rectified.
— incisions not made in the sinew on the skin side of the fillets before cooking; care must be taken to prepare the fish correctly before cooking as this cannot be rectified later.
— raw fillets not lightly beaten before cooking; care must be taken to prepare the fish correctly as this cannot later be rectified.
— pan in which the fish was poached was filled too full; care must be taken to avoid overfilling the pan as distorted fish cannot be rectified later.
— fish allowed to boil during poaching; care must be taken not to boil the fish as
distortion cannot later be rectified.
— fish poached for too long; care must be taken to poach the fish for the correct length of time as distortion due to overcooking cannot later be rectified
— fish retained too long once dished up in a hot cupboard; the fish should be cooked closer to the time they are required as distortion because of this reason cannot be rectified later.
(2) Fish sticks to tray during cooking:
— tray in which the fish was poached was not buttered; care must be taken to prepare the dish correctly as this problem cannot be rectified.
(3) Surface of the cooked fish is dry:
— fish not covered with greaseproof paper during cooking; care must be taken to follow the correct method of cooking to avoid this problem which cannot be rectified.
(4) Greaseproof paper sticks to fish during cooking:
— paper not buttered before covering the fish; care must be taken to follow the correct procedure when cooking the fish to avoid this problem which cannot be rectified later.
(5) Shape of the fillet is distorted, texture hard, lacks moisture and is dark in color:
–fish poached at too high a temperature; care must be taken not to boil the fish to avoid this problem as it cannot be rectified later.
— fish has been allowed to boil; care must be taken to avoid boiling the fish as these
problems due to boiling cannot later be rectified.
(6) Cooking liquid has seeped around the edge of the completed dish:
— fish not drained sufficiently on a cloth before arrangement on the service dish; care must be taken to drain the fish before service as this cannot later be rectified.
— surplus moisture not dried off under a salamander grill before coating with the sauce; care must be taken to follow this procedure as the problem cannot later be rectified.
Extensions of this recipe:
Garnishes cooked with the fish are, once cooked, strained out of the liquid, retained and placed back into the sauce once completed.
The following dishes have been selected to illustrate how a number of different types and cuts of fish may be used with a variety of sauces based on white wine sauce to give a wide choice on the menu. The sauces and cuts of fish are interchangeable.
(1) DELICE OF FILLET OF SOLE BERCY
The fish is poached with 100 g finely chopped shallots and 10g chopped parsley. This dish is glazed.
(2) DELICE OF PLAICE PALACE
The fish is poached with 50 g finely chopped shallots, 250 g sliced button mushrooms, 200 g Tomato Concassée and 5g chopped tarragon. The sauce is completed with 1/4 dl brandy. This dish is glazed.
(3) DELICE OF SOLE VERONIQUE
Prepare as for Poached Fillet of Sole in a Glazed White Wine Sauce. Garnish with 250g white grapes, skin and pips removed. The grapes are served chilled on the dish once it has been glazed.
(4) FILLET OF PLAICE DANTIN
The fish is poached with 50 g finely chopped shallots, 10 g chopped parsley and 500 g Tomato Concassée. This dish is not glazed. When serving sprinkle surface of dish with 200 g diced fried bread Croûtons.
(5) FILLET OF SOLE AIGLON
Prepare as for Filet de Sole au Vin Blanc. Dress the cooked fillets on a base of 250g Duxelles. Coat with a White Wine Sauce to which has been added a quantity of Onion Sauce. Finish the dish with a thread of Meat Glaze (p. 38). This dish is not glazed.
(6) PAUPIETTE OF SOLE BERCY
Wash the skinned fillets in cold water, dry and lightly flatten. Place the skin side uppermost, season and lightly spread with 250 g Farce de Poisson. Roll the fillets stuffed side innermost from the thin end and place them upright in a buttered and seasoned shallow saucepan so that they support themselves and do not unroll. Poach with 100 g finely chopped shallots and 10 g chopped parsley. Glaze under a very hot salamander grill.
(7) SUPREME OF BRILL SUCHET
The fish is poached with blanched julienne of the following vegetables: 75 g carrots, 75 g turnips, 75 g leeks, 75 g celery and 50 g truffle. This dish is not glazed.
(8) SUPREME OF COD DUGLERE
The fish is poached with 50 g finely chopped shallots, 10 g chopped parsley and 500 g Tomato Concassée. This dish is not glazed.
(9) SUPREME OF HALIBUT BREVAL
The fish is poached with 50 g finely chopped shallots, 10 g chopped parsley, 250 g sliced button mushrooms and 200 g Tomato Concassée. This dish is glazed.
(10) SUPREME OF TURBOT BONNE FEMME
The fish is poached with 50 g finely chopped shallots, 10 g chopped parsley and 250g sliced button mushrooms. This dish is glazed.