Wild Sole Fillet with Mushrooms and Château Chalon Sauce

Premium
Credit: Didier Loire
0
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Château Chalon sauce

Instructions

Step 1: Château Chalon sauce

Sear the pounded chicken legs in a cast iron pot and add the brunoised vegetables.

Add the Château Chalon wine, moisten with the calf’s foot jelly and the chicken bouillon, and add the fish bones and trimmings, roasted quickly in brown butter. Cook over a low heat for 20 minutes, skimming off the impurities.

Thicken with butter at the end of cooking time and add a dash of Château Chalon wine. Season and filter through a sieve.

Step 2: Sole

Dress the soles, fillet them, and slice into 20 fish fillets.

Heat a saucepan with a dab of butter. When the butter becomes frothy, quickly roast the fillets.

Add the wine and the button mushrooms, and reduce over a low heat. Glaze the sole fillets in the cooking juices, adding 4 teaspoons of the Château Chalon sauce.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN