Water Souchet Oe Fillets of Soles
Ingredients
Directions
Prepare the fillets
Fold one end of each fillet over the other.
Batter the ends together with the handle of a knife.
Trim off any rough fragments.
Arrange the fillets in a circular order in a stewpan.
Poach and serve
Pour the souchet broth over the fillets.
Boil for 5 to 6 minutes until done.
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
- Fillets of soles
- Provide the delicate white flesh that becomes tender and flaky when poached.
- Souchet broth
- Gently cooks the fish in liquid, keeping it moist while adding savoury flavour.
- Parsley roots
- Add a earthy, aromatic flavour to the broth and the finished dish.
The step that matters
Boil for 5 to 6 minutes until done. Fish proteins set and turn opaque as they cook, and overcooking makes delicate sole fillets dry and tough. Pull them as soon as 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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