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Sole With Vermouth Sauce

chef.jackson's picture
Ingredients
  Sole fillets 1 3⁄4 Pound (6 3/4 Kilogram)
  Dry vermouth 1⁄2 Cup (8 tbs) (Preferably French)
  Lemon juice 2 Tablespoon
  Unsalted butter 5 Ounce (125 Gram)
  Fish stock 1 Cup (16 tbs) (Or As Required)
  Egg yolks 5
  White pepper To Taste
  Salt To Taste
  Lobster tails 2 Small (Or As Required)
Directions

GETTING READY
1) Down the middle, split the sole fillets ans rub with salt.
2) Let the fillets sit for 10 minutes.
3) Rinse the fish and dry it.
4) Grease an ovenproof dish with plenty of butter.

MAKING
5) Fold the fillets once.
6) Place them in the greased dish.
7) Over the fish, pour lemon juice and vermouth.
8) With greased foil, cover the dish.
9) In the oven at 200°C (400°F) for 15-20 minutes, poach the fish until tender , depending on the thickness of the fillets.

SERVING
10) Serve the warm fish fillets as part of your main course.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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