Wild Sole Fillet with Mushrooms and Château Chalon Sauce

Credit: Didier Loire
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Ingredients (4 people)

Château Chalon sauce


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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