Filets de Sole Baumaniere Recipe

Name: Filets de Sole Baumaniere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cooked shrimp plus their shells; 3/4 cup dry vermouth; 1 whole sole cut into 4 fillets, black skin and head removed; Salt, cayenne pepper; 1 1/2 tablespoons melted butter; 5/8 cup fish poaching stock; 1 bay leaf; Sprig of thyme; Pinch saffron; 1 dozen mussels; 1/4 cup dry white wine; 1 cup cream, scalded; 3 egg yolks; 1 teaspoon brandy

Servings: persons

1 pound cooked shrimp plus their shells
3/4 cup dry vermouth
1 whole sole cut into 4 fillets, black skin and head removed
Salt, cayenne pepper
1 1/2 tablespoons melted butter
5/8 cup fish poaching stock
1 bay leaf
Sprig of thyme
Pinch saffron
1 dozen mussels
1/4 cup dry white wine
1 cup cream, scalded
3 egg yolks
1 teaspoon brandy

1
Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry.
2
Remove.
3
Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper.
4
Cover the pan and poach fish for 5 minutes.
5
Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter.
6
Blend until a thick paste is obtained.
7
Place sole fillets on a heated serving dish and keep warm.
8
Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes.
9
Place the mussels in a pan on a high heat with dry white wine and cover pan.
10
Cook a few minutes, shaking pan from time to time.
11
Remove mussels from shells.
12
Sieve shrimp shell mixture into scalded cream - combine.
13
Mix egg yolks with a little of the sauce and then combine with the rest of the sauce.
14
Heat gently until thickened and add brandy.
15
Garnish fish with shelled mussels and cooked shrimp and coat with sauce.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound cooked shrimp plus their shells, 3/4 cup dry vermouth, 1 whole sole cut into 4 fillets, black skin and head removed, Salt, cayenne pepper, and more.

Yes, Filets de Sole Baumaniere falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filets de Sole Baumaniere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions