Filet De Sole Bonne Femme et Legumes Glaces

Lemon sole filets in a white wine and mushroom sauce with glazed vegetables for lunch on Monday!

This is one of the two Cordon Bleu exam recipes I may be getting tomorrow at 8 am. It is a perfect lunch dish because the sole is so delicate, the sauce is light and the combination with the sweet glazed vegetables is just divine!

Enjoy it in the summer time with a glass of Sauvignon Blanc!

Bon Appetite!

For 2 servings

  • 500 grams of lemon sole. You can easily ask your fishmonger to filet and de-skin for you. If you are adventurous and prefer to do it on your own make sure you buy a flexible fileting knife. You can look through some of the images I posted for guidance, or for more thorough demo watch this you tube video.
  • Fish fumet
    • 10 grams butter
    • 100 grams white mirepoix (roughly chopped leeks, onions, celery and mushroom trimmings)
    • 100 ml dry white wine
    • 1 bouquet garni (celery, parsley, bay leaf and thyme rolled inside leak and tied with a string), used for flavoring
    • Fish bones
  • Sauce
    • 40 grams shallots
    • 100 ml button mushrooms
    • 300 ml fish fumet
    • 100 ml double cream
    • 10 grams butter
    • 10 grams chopped parsley
    • Salt and pepper
    • A squeeze of lemon
  • Garniture
    • 300 grams carrots
    • 2 courgettes
    • 125 grams baby onions
    • 400 grams potatoes
    • 50 grams butter
    • Salt and sugar




  • Once you filet the fish, or you ask to have it filet it chop the bones in smaller pieces (disposing the head) and soak them in cold water for about 15 min to get rid of the blood
  • In the mean time prepare the garnish
    • Peel and finely chop the shallot
    • Prepare the white mirepoix
    • Make the bouquet garni
    • Trim and finely slice mushrooms. Add trimmings to mirepoix and keep for making the fumet
    • Peel and wash baby onions
    • Peel and wash and turn potatoes, carrots and courgettes in “cocotte” style- watch this you tube video and learn how to turn
    • Finely chop the parsley
    • Boil potatoes until soft- be careful not to over cook potatoes as they will be pan-fried at a later stage.
  • Set the fish stock and garnishes to cook
    • Adding a bit of butter in a saucepan, sweat off the mirepoix and the mushroom trimming. For sweating use medium-low heat and make sure that vegetables do not get any color
    • Remove fish bones from water and add to the mirepoix
    • Add the white wine and reduce by 50%
    • Add just enough water to cover the fumet and cook at medium heat for 10 min
    • Pass the fish stock through a fine sift and prepare a bed of ice to chill it down
    • For glazing the vegetables prepare separate saucepans and add butter, a pinch of salt and sugar. Add just enough water to cover the vegetables. (Make sure not to add too much water because the vegetables will not glaze other-wise)
    • Pan fry potatoes in oil until golden brown
  • Prepare the lemon sole to cook
    • Butter a dish and sprinkle the chopped shallots and sliced mushrooms and season with salt.
    • Place the fillets of sole skin side in and pour the previously made fish fumet over.
    • Cook at 170C for 5-6 min.
    • Take dish from the oven, remove sole fillets and cover them with aluminum foil to keep them warm.
  • Make the sauce
    • Poor over the fumet from the dish where the filets were baked in to a separate sauce pan and reduce by 50%
    • Add the cream when the fumet becomes more concentrated and bring to the boil for a couple of seconds
    • Add the chopped parsley
    • Finish with a small knob of butter and a squeeze of lemon
    • Arrange filets and vegetables as shown in the picture and sprinkle with more parsley.

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