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    • Poached Sole with White Wine Sauce

    Mark Sharron
    Easy
    30 Minutes
    02-Apr
    Poached Sole with White Wine Sauce is a classic French dish that is simple to make and flavorful. This dish combines the delicate flavour of sole with a rich, buttery white wine sauce that can please even the most discerning palate. Adding garlic, parsley, and lemon juice adds a layer of complexity to the sauce, making it truly unique. Not only is this dish delicious, but it is also surprisingly healthy, as it is low in calories and fat.
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    Ingredients

    • 4 sole fillets
    • 2 tablespoons olive oil
    • 1 cup white wine
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons fresh lemon juice
    • 1/4 cup heavy cream

    Method

    • Step-by-step Method for Poached Sole with White Wine Sauce
    • Lightly season both sides of the sole fillets with salt and freshly ground black pepper
    • Pat sole fillets dry with paper towels to ensure even cooking
    • Drizzle 1 tablespoon olive oil onto a large, shallow pan suitable for poaching
    • Add the minced garlic to the pan and sauté gently over medium-low heat until fragrant, about 1 minute
    • Pour in the white wine and bring to a gentle simmer over medium heat
    • Add half the chopped parsley to the simmering wine for aromatic infusion
    • Carefully lay the seasoned sole fillets in the pan in a single layer
    • Reduce heat to low, ensure the poaching liquid does not boil, and cover the pan
    • Gently poach the sole fillets for 4–6 minutes, or until just opaque and they flake easily with a fork
    • While fish is poaching, in a small saucepan, add remaining olive oil and butter over low heat
    • Once butter is melted, stir in lemon juice and heavy cream
    • Continuously stir the cream sauce until it thickens slightly, about 2–3 minutes
    • Remove poached sole fillets from the pan and transfer to warm serving plates
    • Strain the poaching liquid to remove solids, then whisk a few spoonfuls into the cream sauce for flavor depth
    • Adjust seasoning of sauce if needed with extra salt and pepper
    • Spoon the creamy white wine sauce over the plated sole fillets
    • Sprinkle with reserved fresh parsley for color and herbal finish
    • For serving, suggest pairing with steamed green vegetables and a lemon wedge for brightness
    • Present on a wide, shallow plate with the sauce draped over the fillets and a drizzle of olive oil around the edge