Sole with Camembert BrothTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:96.3 kcal
Proteins:9.7 g
Fats:4.7 g
Carbohydrate:2.6 g
Fibers:0.1 g
Sugar:0.9 g
Cholesterol:29.1 mg
Sodium:170.9 mg
Calcium:40.5 mg
Energy:354 kcal
Proteins:35.8 g
Fats:17.3 g
Carbohydrate:9.7 g
Fibers:0.4 g
Sugar:3.2 g
Cholesterol:107.1 mg
Sodium:628 mg
Calcium:148.9 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
3
buckwheat galettes
0.5
camembert, not too ripe
1000
ml
chicken stock
100
g
white mushrooms
50
g
butter
100
ml
white wine
1
shallot
chervil
freshly ground black pepper
salt
METHOD
- Clean the sole; remove the fillets and cut each one into strips;
- infuse the buckwheat cakes in the chicken stock;
- fry the strips of sole in foamy butter (165° C / 320° F) then drain;
- sweat the chopped shallot in the same butter with the thinly sliced mushrooms;
- add the white wine and reduce;
- add to the buckwheat infusion;
- add a half camembert with its rind; liquefy and season.
Presentation
- Place the sole in a deep plate, pour the hot camembert sauce over top;
- sprinkle with chervil and serve.
SOMMELIER
Beaune from Burgundy/BeaujolaisClos des Mouches 1996, Joseph Drouhin
