Fillets poached in white wine
We are once again back at our culinary mainstay Julia Child, a classic French cuisine.
- Preheat the oven to 175ºC.
- scallions or spring onions
- 1.2 kg fillet of sole (or fillet of another delicious white fish) skinless
- salt and pepper
- 20 grams of butter into small pieces
- 2 to 3 dl cold fish broth with wine or a mix of dry white wine or dry vermouth and water
- a buttered ovenproof pan where the fish nicely fits
Chop the shallot or scallion and cover the bottom of the pan with you a total of about 2 tablespoons necessary, part of which is intended for the fish. Pat the fillets dry and sprinkle with salt and pepper. Arrange them in the dish so they just overlap. If they are very thin, fold them double to a triangle.
Sprinkle with the remaining onion or shallot butter and divide the clumps.
Add wine broth or wine-water mixture and add any water to cover the fish is just covered.
- buttered baking sheet, cut in the size of the pan
Heat the pan until almost boiling the whole, then cover everything with baking paper (do not use aluminum foil, for that discolour the wine).
Place the pan in the lower half of the oven for about 8 minutes. If the fillets are thicker or a different species will be slightly more expensive for the fish is cooked enough. But let the fish are not overcooked. The fillets are cooked as a fork can be easily inserted into the fish.
Pour the liquid into a bowl and serve with the sauce.