Wild Sole Fillet with Mushrooms and Château Chalon Sauce
- 5 sole, 1 pound (500 g) each
- 1/2 ounce butter (15 g)
- 2 tablespoons Château Chalon wine (3 cl)
- 4 crispy strips white skin
- 1 lemon
- fleur de sel
Château Chalon sauce
- 2 chicken legs
- 1 ounce onion, brunoise (30 g)
- 1 ounce carrot, brunoise (30 g)
- 1 ounce celery, brunoise (30 g)
- 9 ounces button mushroom, brunoise (250 g)
- 1/3 cup Château Chalon (8 cl)
- 1 cup calf’s foot jelly (25 cl)
- 1 cup chicken bouillon (50 cl)
- 1 ounce browned butter (40 g)
- 1 ounce butter (30 g)
- fleur de sel
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
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