Soles au Chablis “Hôtel de la Côte d’Or” from The Robert Carrier Cookbook by Robert Carrier
Have fishmonger fillet the sole, but ask him for the bones, head and trimmings to make a fish fumet. Simmer bones and trimmings for 15 minutes in ¼ pint water flavoured to taste with salt, freshly...
Ingredients
- 2 sole (about 1 pound each)
- ¼ pint water
- salt and freshly ground black pepper
- 1 bouquet garni (bay leaf, thyme, 4 sprigs parsley)
- 2 shallots or small white onions, finely chopped
- butter
- ¼ pint dry white chablis
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