Fillets de Sole Vermouth Recipe

Name: Fillets de Sole Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cold water; Bones from 2 sole; 1/2 cup white wine; 1 medium carrot, finely sliced; 1 medium onion, finely sliced; 1 medium leek, finely sliced; Freshly ground salt, to taste; Freshly ground pepper, to taste; 2 (14-ounce) sole, filleted into 8 portions; 2 1/4 cups Italian dry vermouth; 1/2 cup whipping cream; 4 egg yolks; 1 black truffle, sliced very thinly

Servings: persons

3 cups cold water
Bones from 2 sole
1/2 cup white wine
1 medium carrot, finely sliced
1 medium onion, finely sliced
1 medium leek, finely sliced
Freshly ground salt, to taste
Freshly ground pepper, to taste
2 (14-ounce) sole, filleted into 8 portions
2 1/4 cups Italian dry vermouth
1/2 cup whipping cream
4 egg yolks
1 black truffle, sliced very thinly

1
For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek.
2
Simmer for 30 minutes over low heat.
3
Strain and discard bones and vegetables.
4
Season stock with salt and pepper and reduce to half its volume.
5
Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
6
Pour off most of stock from fillets into saucepan and bring to a boil.
7
Meanwhile, sprinkle fish with remaining vermouth and season.
8
Keep warm on low heat.
9
Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup.
10
Add cream and boil again.
11
Beat egg yolks in bowl and add cream sauce to yolks.
12
Pour all back into pot and reduce heat to low.
13
Do not boil.
14
To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

262

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

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 13 ingredients. The key ingredients include: 3 cups cold water, Bones from 2 sole, 1/2 cup white wine, 1 medium carrot, finely sliced, and more.

Yes, Fillets de Sole Vermouth falls under the General 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!

Fillets de Sole Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions