Fillet of Fish Suchet



Fish fillets                                                         10 x 100 g

Shallots                                                                    50 g

Fish stock                                                                70 ml

Lemon                                                                     1

White wine                                                            125 ml



Fish veloute                                                             500 ml

Butter                                                                     100 g

Truffle                                                                     5 g

Carrots                                                                    15 g

Leeks                                                                       15 g


  1. Cut the truffle into julienne.
  2. Clean and prepare the carrots and leeks and cut them into julienne then cook them in a little salted water.  drain and refresh them in cold water.
  3. Peel the shallots, cut them into fine dice, cook them in a little butter and place them in a fireproof dish.
  4. Soak the fish fillets in acidulated water for ten minutes.
  5. Fold the fillets in half.
  6. Season the fillets and place them on top of the shallots.  Barely cover with the fish stock and white wine.
  7. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.
  8. Remove the fish from the liquid drain on a clean cloth and keep warm.
  9. Reduce the cooking liquor to an essence, add the fish veloute and the butter. Remove from the heat, do not reboil.
  10. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.
  11. Add the julienne garnish to the sauce and mask over the fillets for service.

Note:  This recipe is suitable for fillets of plaice, sole and turbot.



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