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Sole Au Champagne

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. one and one-half oz. of best butter
  2. White wine
  3. Sole
  4. one-half pint of champagne
Contains FishMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Poach the sole in a buttered dish with one-half pint of champagne.
  2. Dish it;
  3. reduce its cooking-liquor to half;
  4. add thereto one-sixth pint of veloutd, and complete with one and one-half oz.
  5. of best butter.
  6. Cover the sole with this sauce;
  7. glaze, and garnish each side of the dish with a little heap of a julienne of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp.
  8. N.B.
  9. — By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be mentioned : Sofes au Chablis, Soles au Sauterne, Sole au Samos, Sole au Chateau Yquem, &c., &c.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board