Fillet of Fish Vin Blanc




Fish fillers                                                              10 x 100 g

Shallots                                                                    50 g

Lemon                                                                       1

White wine                                                              125 ml

Fish Stock                                                                100 ml



Fish veloute                                                              500 ml

Butter                                                                      100 g

Meat glaze                                                                20 ml

Fleurons                                                                    10


  1. Peel the shallots, cut them into fine dice and cook them in a little butter then place in a fireproof dish.
  2. Soak the fillets in acidulated water for 10 minutes.
  3. Fold the fillets in half.
  4. Season the fillets and place them on top of the shallots.
  5. Barely cover with fish stock and white wine.
  6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.
  7. Remove the fish from the liquid, drain on a clean cloth and keep warm.
  8. Reduce the cooking liquor to an essence, add the fish veloute and the butter.  Remove from the heat, do not reboil.
  9. Adjust the seasoning and consistency and pass through a fine strainer.
  10. Lightly coat the centre of a warm serving dish with a little of the sauce.  Arrange the fillets on this and mask with the remaining sauce.
  11. Decorate with a thread of meat glaze and fleurons for service.

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



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