Sole with Chive Sauce Recipe

Name: Sole with Chive Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head snapper; 1 medium onion, chopped; 1 bouquet garni (2 sprigs thyme, 1 (3-inch) piece celery, 1 bay leaf, 6 stalks parsley); 2 1/2 cups water; 1/4 cup dry white wine; 8 peppercorns; Salt, to taste; 1 veal knuckle; 1 onion, roughly sliced; 1 carrot, chopped; 1 bouquet garni; Salt, to taste; Black peppercorns, to taste; Water, to cover; 2 whole sole; Flour, for dredging; 1 egg yolk, mixed with 1 tablespoon water; 1/2 cup fine bread crumbs; 3/8 cup fish stock; 1/4 cup dry white wine; Salt, to taste; White pepper, to taste; 3 tablespoons clarified butter; 1 large shallot, thinly sliced; 1 tablespoon veal jelly; 1/2 cup dry vermouth; 2 tablespoons heavy cream; 2 tablespoons butter; 1 tablespoon chives, finely chopped; 1/2 lemon, juiced

Servings: persons

1 head snapper
1 medium onion, chopped
1 bouquet garni (2 sprigs thyme, 1 (3-inch) piece celery, 1 bay leaf, 6 stalks parsley)
2 1/2 cups water
1/4 cup dry white wine
8 peppercorns
Salt, to taste
1 veal knuckle
1 onion, roughly sliced
1 carrot, chopped
1 bouquet garni
Salt, to taste
Black peppercorns, to taste
Water, to cover
2 whole sole
Flour, for dredging
1 egg yolk, mixed with 1 tablespoon water
1/2 cup fine bread crumbs
3/8 cup fish stock
1/4 cup dry white wine
Salt, to taste
White pepper, to taste
3 tablespoons clarified butter
1 large shallot, thinly sliced
1 tablespoon veal jelly
1/2 cup dry vermouth
2 tablespoons heavy cream
2 tablespoons butter
1 tablespoon chives, finely chopped
1/2 lemon, juiced

1
Place all ingredients in a saucepan.
2
Bring to a gentle boil, continually skimming the surface.
3
Simmer for 25 minutes.
4
Strain.
5
Place all ingredients in a saucepan.
6
Bring to a boil, continually skimming the surface.
7
Reduce to a simmer for 6 hours, until reduced to 1/2 cup.
8
Strain and store in refrigerator.
9
It will gel as it cools.
10
Preheat oven to 425 degrees F. Remove the black skin from one side of the sole: make an incision across the tail and pull skin off.
11
Dredge skinned side of sole in flour, then brush with egg, and coat with bread crumbs.
12
Place in an ovenproof dish, crumbed side up.
13
Add 1/8 cup fish stock and the white wine just to cover bottom of pan; do not let it saturate the bread crumbed side.
14
Season with salt and white pepper.
15
Drizzle fish with 2 tablespoons of the clarified butter and bake for 15 minutes.
16
Heat the remaining tablespoon clarified butter in saute pan.
17
Add shallots and saute.
18
Add veal jelly.
19
When melted, add the vermouth and remaining fish stock.
20
Season with salt and pepper.
21
Bring to a boil and reduce to a syrup consistency.
22
Once reduced, add cream and remove from heat.
23
Whisk in butter.
24
Add chives and lemon juice.
25
Remove fish from oven and broil for 2 minutes to brown.
26
To serve, pour sauce on heated serving tray and lay fish on top.

291

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 30 ingredients. The key ingredients include: 1 head snapper, 1 medium onion, chopped, 1 bouquet garni (2 sprigs thyme, 1 (3-inch) piece celery, 1 bay leaf, 6 stalks parsley), 2 1/2 cups water, and more.

Yes, Sole with Chive Sauce 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!

Sole with Chive Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions