Filet of sole cooked with a fish fumet and spinach with citruses flavor

  • 16 April 2019
  • min
  • For For 4 servings people
  • Prep Time
  • For For 4 servings people
  • Prep Time

Gérard BESSON – Meilleur ouvrier de France 1976

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD


Ingredients :

  • 2 soles (each 1 1⁄2 lbs) remove the skins and fillets, reserving the bones
  • 1 leek
  • 2 shallots
  • 5 1⁄4 oz white mushrooms
  • 1 cup white wine
  • 1 cup water
  • 2 1⁄4 lbs fresh spinach
  • 2/3 cup butter
  • 1 lemon
  • Juice of 1 orange
  • Grated zest of 2 oranges
  • 1 bunch chervil / Salt, pepper
  • Salt
  • Pepper

Fish stock: Combine the fish bones, leek white, shallots, mushrooms, white wine and water in a saucepan, season lightly with salt and simmer over low heat for 20 minutes. Remove from the heat, set aside to infuse for about 30 minutes.
Strain through a fine sieve.


Stem the spinach, rinse well and blanch in salted water. Refresh under cold water and drain.


Place the sole fillets, folded in half in a buttered, lightly salted shallow baking pan. Add enough fish stock to cover the fillets and cook in a hot oven for 5 minutes. Remove from the oven and keep the sole fillets warm. Transfer the stock to a saucepan and reduce by two thirds.


Incorporate half of the butter and correct the seasonings. Add 3 drops of lemon juice, strain through a sieve and keep warm. Combine the remaining butter in a small saucepan with the orange juice and reduce. Add the orange zest. Reheat the spinach leaves by rolling them in the reduced orange juice. Correct the seasonings.

The chef's advice

WINE RECOMMENDED: AOC Savennières Roche aux Moines • La minéralité et les arômes de fruits blancs charnus dominent en élégance • 2006 • 12°C • Château Pierre Bise • (49) BEAULIEU SUR LAYON

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