Poached Fillet Sole Princesse

chef.tim.lee's picture

Nov. 30, 2011


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



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.


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.


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.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 12 Minutes
Ready In: 12 Minutes
Servings: 1