Water Souchet Oe Fillets of Soles
Ingredients
Directions
Prepare the fillets
Fold one end of each fillet over the other and press the ends together with the handle of a knife.
Trim off any rough edges and arrange the fillets in a circular pattern in a stewpan.
Poach and serve
Pour the prepared souchet broth over the fillets.
Boil for 5 to 6 minutes until cooked through.
Serve in a water souchet dish with prepared parsley roots and leaves.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Soles
- Delicate white flesh that turns opaque and flakes when poached gently in liquid.
- Souchet broth
- Poaching liquid that cooks the fish evenly and carries its flavour into the fillets.
- Parsley roots
- Add a mild, earthy aroma and flavour to the broth and the served dish.
The step that matters
Boiling the fillets for 5 to 6 minutes. Fish proteins toughen and dry out when cooked too hard or too long, so the fillets should be cooked through only until they turn opaque and flake easily.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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