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Sole au Vin Blanc

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France

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

Ingredients 6 ingredients

  1. one-quarter pint of ordinary white wine
  2. Butter
  3. Onion
  4. Walnut
  5. Sole
  6. Fillets
Contains FishMilkTree nutsSulphites 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. Partly separate the fillets from the bones on the upper side of the sole, and slip a piece of butter, as large as a walnut, under each fillet.
  2. Lay the sole in a dish, the bottom of which should be buttered and garnished with a small onion, chopped.
  3. Moisten with one-quarter pint of ordinary white wine, as much fish fumet, and a few tablespoonfuls of the cooking-liquor of mushrooms.
  4. Poach gently with lid on.
  5. Drain and dish the sole, and coat it with a white wine sauce, prepared in accordance with one of the methods given in the chapter on Sauces (No.
  6. 111).
  7. Glaze quickly, or serve without glazing.
  8. N.B.—“Sole au Vin Blanc” may be prepared after the above recipe, but ordinary white wine may be replaced by one of the Rhine wines or Moselle, by some Johannisberg, or by a good white Burgundy or Bordeaux wine, such as Chablis-Moutonne, Savigny, Montrachet, Barsac, Sauternes, and even Château-Yquem or Château-Latour.
  9. In any of these cases the name of the wine may be mentioned, and on the menu may be written +Sole au Barsac+, +Sole au Château-Yquem+, &c.

Plating

Cookware for this recipe

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