Fillets of Sole in White Wine

Fillets of Sole in White Wine Recipe - Authentic French Dish

Region / culture: France | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Fillets of Sole in White Wine is a classic seafood dish that is light, flavorful, and perfect for a special dinner. The delicate sole fillets are poached in a fragrant broth of clam juice, white wine, and herbs, creating a dish that is both elegant and delicious.

History

The recipe for Fillets of Sole in White Wine has been enjoyed for centuries in various forms. Sole is a popular fish in European cuisine, particularly in France and Italy, where it is often prepared with white wine and herbs. This dish is a celebration of the simple, fresh flavors of the sea.

Ingredients

8 oz (227 g) bottle clam juice
0.5 cup dry white wine
0.5 bay leaf
6 whole black peppercorns
0.5 tsp salt
1 bunch fresh parsley
1 clove garlic, split
2 lb (907 g) fillets of sole
0.25 cup lemon juice
chopped parsley

How to prepare

In a 2 qt (1.89 liter) saucepan, combine clam juice, wine, bay leaf, peppercorns, salt, parsley, garlic, and 0.5 cup of water. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes.
Preheat the oven to 350°F (177°C).
Wipe the fillets with damp paper towels and sprinkle them with lemon juice. Arrange the fillets in a shallow baking dish.
Pour the clam juice mixture over the fillets, then cover the dish tightly with foil. Poach the fish in the oven for 15 minutes, then drain the fillets, reserving 1 cup of the liquid for the sauce.
Keep the fillets warm on a serving platter.
When ready to serve, pour the reserved liquid over the fillets and sprinkle them with parsley.

Variations

Add capers or olives to the broth for a briny twist.
Top the fillets with a squeeze of fresh lemon juice before serving.

Cooking Tips & Tricks

Be sure to use fresh sole fillets for the best flavor and texture.

- Poaching the fish in the flavorful broth helps to keep the fillets moist and tender.

- Garnish the dish with fresh parsley for a pop of color and flavor.

Serving Suggestions

Serve the Fillets of Sole in White Wine with a side of steamed vegetables and crusty bread to soak up the delicious broth.

Cooking Techniques

Poaching the fish in the flavorful broth helps to infuse the fillets with the delicious flavors of the wine and herbs.

Ingredient Substitutions

If you don't have clam juice, you can use fish stock or vegetable broth as a substitute.

Make Ahead Tips

You can prepare the broth ahead of time and poach the fish just before serving for a quick and easy meal.

Presentation Ideas

Arrange the fillets on a platter and garnish with fresh parsley for a beautiful presentation.

Pairing Recommendations

Serve Fillets of Sole in White Wine with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat.

Nutrition Information

Calories per serving

Each serving of Fillets of Sole in White Wine contains approximately 150 calories.

Carbohydrates

Each serving of Fillets of Sole in White Wine contains approximately 2 grams of carbohydrates.

Fats

Each serving of Fillets of Sole in White Wine contains approximately 2 grams of fat.

Proteins

Each serving of Fillets of Sole in White Wine contains approximately 30 grams of protein.

Vitamins and minerals

Sole is a good source of vitamins B12 and D, as well as minerals like selenium and phosphorus.

Alergens

This recipe contains fish and shellfish.

Summary

Fillets of Sole in White Wine is a low-carb, high-protein dish that is rich in vitamins and minerals.

Summary

Fillets of Sole in White Wine is a delicious and elegant seafood dish that is perfect for a special occasion. The delicate sole fillets are poached in a flavorful broth of clam juice, white wine, and herbs, creating a dish that is both light and satisfying. Serve with a side of steamed vegetables and crusty bread for a complete meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Fillets of Sole in White Wine. It was a hot summer day, and I was rummaging through an old trunk in the attic, searching for a missing piece of crochet I had started many years ago. As I sifted through old photographs and mementos, I stumbled upon a worn, yellowed recipe card tucked away in a corner.

The card had a delicate floral pattern and was stained with splatters of various ingredients, indicating that it had been well-loved and used often. The title read "Fillets of Sole in White Wine," and my mouth watered at the thought of trying out a new seafood recipe.

As I read through the ingredients and instructions, memories flooded back to me of the times I had spent in the kitchen with my mother, grandmother, and even my great-grandmother, who was known for her culinary skills. I remembered the laughter, the stories shared, and the delicious aromas that filled the air as we cooked together.

I knew that this recipe was special, and I was determined to learn how to make it just like the generations of women before me. I decided to pay a visit to my dear friend, Mrs. Jenkins, who was known in our small town for her expertise in cooking seafood dishes.

Mrs. Jenkins welcomed me into her cozy kitchen with a warm smile and a hug. As we sat at her kitchen table, sipping tea and catching up on the latest news, I sheepishly asked her if she knew how to make Fillets of Sole in White Wine. Her eyes lit up with excitement, and she reached for a tattered cookbook on her shelf.

"I learned this recipe from my grandmother, who learned it from her mother, and so on," Mrs. Jenkins explained as she flipped through the pages. "It's a family tradition, and I would be honored to pass it down to you."

With Mrs. Jenkins guiding me through each step, I carefully prepared the ingredients and cooked the fillets of sole in a fragrant white wine sauce. The kitchen filled with the mouthwatering aroma of garlic, herbs, and butter, and I felt a sense of pride and accomplishment as I plated the dish and set it on the table.

Mrs. Jenkins and I sat down to enjoy the fruits of our labor, savoring each bite and reminiscing about the old days. As we chatted and laughed, I felt a deep connection to my roots and a sense of gratitude for the culinary legacy that had been passed down to me.

From that day on, Fillets of Sole in White Wine became a staple in my repertoire of recipes. I would often make it for family gatherings, dinner parties, and even just for myself on quiet nights at home. Each time I cooked the dish, I felt a sense of connection to my ancestors and a deep appreciation for the tradition of sharing food and stories with loved ones.

As I look back on that fateful day in the attic, I am grateful for the curiosity that led me to discover this treasured recipe. It has not only enriched my culinary journey but has also brought me closer to my family, friends, and the generations of women who came before me. And for that, I am forever thankful.