Gingered Fillets of Sole
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 15 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 2 green onions, chopped fine
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 2 Tbsp. (30 mL) grated ginger
- 1 orange zest only
- 2 cups (500 mL) white wine
- 2 cups (500 mL) reconstituted fish stock
- 4 sole fillets, 5-7 oz. (150-200 g) each
- Salt and pepper to taste
- 1/4 cup (60 mL) butter*
Preparation
In a large pot, cook green onions 2-3 minutes in butter and oil. Add ginger and orange zest and cook for another 1-2 minutes.
Add white wine. Bring to a boil and reduce by half.
Add fish stock and season. Bring to a boil again.
Immerse fillets. Liquid must cover fish completely.
Bring cooking liquid back to a slow boil. Make sure that it does not come to a rolling boil.
Cover and poach fillets over low heat, allowing 10-12 minutes per inch of thickness (5-7 minutes per cm).
Remove fillets and set aside.
Reduce cooking liquid by half. Whisk in butter.
When the butter is completely melted, return fillets to sauce.
Suggestion
For greater flavour, marinate sole fillets in olive oil and lemon juice for one hour before cooking.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Return to recipe details
There are no comments for this recipe.