La Sole Fourée au Fumet de Meursault

(stuffed Sole poached in Mersault)

Treasury of Great recipes
Treasury of Great recipes
Another complex dish with instructions that are perhaps not entirely relevant for today’s home cook. In the image above, the entire first paragraph tells you how to filet a sole for stuffing.

Of course, if you are an aspiring amateur chef, or just want to be a kitchen badass, then learn how to do this because it is masterclass skill. Sole’s are flat fish so their spine is located on their side, not dorsally as one would expect. Removing the spine, then fileting for stuffing, is a gigantic pain in the ass. Chefs leave it to staff and a lot of houses have just one guy who does all their fish work. This guy is a manic genius who can gut and filet a sole with their goddam eyes closed. You are not that guy. Ask your fishmonger to do it for you.

However, the recipe in the treasury makes one thing clear: this is an impressive dish. it’s worth all the trouble. Sole is one of the most delicious fish in the ocean. It is delicate and flavorful and when paired with quality ingredients, it manages somehow to offer their flavors in a swoonful marriage of taste while standing on its own.

La Sole Fourée au Fumet de Meursault
Author: 
Recipe type: Seafood
Cuisine: French
 
Stuffed sole poached in Meursault.
Ingredients
  • One 12 oz sole per person
Stuffing
  • 2 tablespoons butter
  • 2 mushrooms, minced
  • 1 truffle, minced
  • ¼ pound raw sole
  • 1 small egg white
  • ½ cup cream
  • salt
  • white pepper
  • nutmeg
  • 2 shallots, chopped
  • 1 cup fish stock
  • ½ cup Meursault (or a dry white wine)
Sauce
  • ½ cup fish velouté
  • 2 egg yolks
  • ¼ cup cream
  • lemon for squeezing
  • 1 tablespoon butter
  • sliced truffle for garnish
Instructions
  1. Preheat oven to 350•
Fish
  1. Filet one small sole per guest for stuffing
Stuffing
  1. Sauté mushrooms and truffle in a pan with butter, until the mushrooms are tender
  2. Roughly chop ¼ pound of raw sole, no skin or bones. Add to a food processor and pulse until finely chopped.
  3. Add fish to a pan over a bowl of ice, and slowly work in the egg white. Stirring comnstantly, gradually add cream, until you have a creamy mixture that will hold its shape when a half a teaspoon is dropped into simmering water. Season with salt, white pepper, and nutmeg.
  4. Stuff each sole with the forcemeat.
  5. Place the fish in a buttered baking dish, season with salt and pepper, add shallots, fish stock, and Meursault. Cover with buttered paper and bake for 30 minutes. Transfer to serving dish and keep warm.
Sauce
  1. Reduce the liquid in the baking pan to half. Stir in the velouté.
  2. In a bowl, combine egg yolks and cream with a little of the hot sauce. Then stir that into the remaining sauce and cook, stirring rapidly, for 2 minutes.
  3. Hit it with some lemon juice, butter.
  4. Pour it over the fish, garnish with truffles.
 

Bull Garlington is an award-winning author and columnist from Chicago. His newest book is The Full English, a humorous travel memoir.