Fillets of Sole with Port Sauce
This is the Fillets of Sole with Port Sauce recipe.
- Prep: 15 min
- Cooking: 15 min
Ingredients
- 4 (1 lb/450 g each ) sole skinned and filleted
- 1 oz (30 g) chopped shallots
- 2 tbsp (30 mL) white wine
- 2 tbsp (30 mL) port
- 1 tbsp (15 mL) white vermouth
- 2 tbsp (30 mL) fish stock
- Salt and pepper to taste
- 1 cup (250 mL) 35 % cream
- 4 oz (120 g) fresh pasta noodles
- Seasonal vegetables
- Truffle shavings to garnish
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Preparation
In large saucepan cook pasta according to package directions. Drain and put to one side.
Fold fillets by making an incision in one of the ends and inserting the opposite end into it. Put fillets in frying pan. Add shallots, port, white wine, white vermouth, fish stock, salt and pepper. Cook for five minutes.
Remove fillets and keep warm. Reduce stock to 3/4. Add cream, check seasoning.
Place warm noodles on each plate. Place fillets over noodles and cover with sauce. Garnish fillets with seasonal vegetables and truffle shavings.
Jean Soulard, Executive Chef, Le Chateau Frontenac
Tips
Use Dover sole, for its taste and texture.
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Nutritional information
Per serving| Energy: | 403 Calories |
| Protein: | 24 g |
| Carbohydrate: | 11 g |
| Fat: | 28 g |
| Fibre: | 1 g |
| Sodium: | 115 mg |
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 73 mg |
