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Poached Fillet Sole Princesse

chef.tim.lee's picture
Ingredients
  Onion 15 Milliliter, chopped (1 Tablespoon Leveled)
  Dry white wine 30 Milliliter (2 Tablespoon)
  Skimmed milk 30 Milliliter (2 Tablespoon)
  Lemon sole fillets 6 Ounce (175 Grams)
  Asparagus tips 2 Ounce (Cooked / Canned, 50 Grams)
  Chicken stock cube 1⁄2
Directions

GETTING READY
1. Preheat oven to 375° Fahrenheit.
2. In a small saucepan, put together finely chopped onion, wine and skimmed milk; tightly cover pan and simmer gently for 10 minutes.

MAKING
3. In a small ovenproof dish, place fish and pour onion mixture on top.
4. Using a foil, cover dish and bake in preheated oven for 10 minutes.

FINALISING
5. Into a blender, drain cooking liquid, add asparagus and 1/2 stock cube; blend until smooth.
6. Pour pureed asparagus over fish and grill for 2 minutes.

SERVING
7. Serve hot Poached Fillet Sole Princesse with a green salad.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
12 Minutes
Ready In: 
0 Minutes
Servings: 
1

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