Sole Housewife Style

The dish is designed for two people. The ingredients taste with frozen fish around 8, 50 euros, with fresh 11, 50 euros.

Sole is one of the most sought-after and expensive food fish.

Cheaper are frozen fillets. With both variants, the sole succeeds in housewife style, “Filet de sole bonne femme”.

Fillet the sole. Clean the fillets under cold water and dry them. Chop and rinse bones, head and skin. Drain in colander or defrost frozen fillets. Rinse and chop the parsley, squeeze the lemon.

For the fish stock, remove the skin from the shallot, rinse the carrots and remove the skin. Chop both into small cubes, then saute in butter in a sauté pan. Add the fish scraps to the carrots and onions, tossing so they don’t burn. Add the bouquet garni, cover the whole thing with cold water and let it bubble up.

Remove the foam that forms at the beginning of the cooking phase with a ladle and simmer the gravy on low heat for 30 minutes without a lid. Strain through a pointed sieve and set aside.

For the veloute, prepare a white roux in a small saucepan using melted butter and flour. Do not leave the saucepan on the hot plate too long so it stays white.

Cool in the saucepan, then add 1/3 of the broth and make ten minutes. Drain through the pointed sieve and set aside.

To prepare the fish, preheat the oven to 160 degrees. Add the s

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