Recipe: Sole Fillets in Ballottines

Name: Sole Fillets in Ballottines
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 French sole no. 1 (300 to 14 oz (400 g)) filleted, trimmed and cleaned in cold water; 7 oz (200 g) cold mushroom duxelles, well dried; 2.1 oz (60 g) block of foie gras cut into cubes; 7 oz (200 g) tiny button mushrooms, cleaned; 0.8 cup (20 cl) Sauternes (or late harvest Jurançon or, for a regional alternative, white Pineau des Charentes); 0.8 cup (20 cl) fish stock, prepared; 0.8 cup (20 cl) liquid cream (30%); 2 large shallots (grey if possible), finely chopped; Salt, freshly ground pepper, Cayenne; 2 egg yolks; A knob of butter

By chef patrick Asfaux 5/5 (4 reviews) · 🍳 4 made it

Prep 45 min

Cook 20 min

Total 1h05

Servings 4 serv.

It's the first time I'm putting my name to a recipe, yet it's neither new nor revolutionary.

Ingredients for 4 servings

Adjust for

servings

2 French sole no. 1 (300 to 14 oz (400 g)) filleted, trimmed and cleaned in cold water
7 oz (200 g) cold mushroom duxelles, well dried
2.1 oz (60 g) block of foie gras cut into cubes
7 oz (200 g) tiny button mushrooms, cleaned
0.8 cup (20 cl) Sauternes (or late harvest Jurançon or, for a regional alternative, white Pineau des Charentes)
0.8 cup (20 cl) fish stock, prepared
0.8 cup (20 cl) liquid cream (30%)
2 large shallots (grey if possible), finely chopped
Salt, freshly ground pepper, Cayenne
2 egg yolks
A knob of butter

Step-by-step directions

1 In a bowl, carefully mix your duxelles with your cubes of cooked foie gras.

2 On your work surface, lay out your sole fillets, beat them lightly, then season with salt and freshly ground pepper.

3 In the center of each sole fillet, place a tablespoon of duxelles, then fold both sides over like a small ballottine and place in the fridge.

4 Preheat your oven to 410°F (210 °C) (gas mark 7).

5 Take an ovenproof shallow dish, butter it generously, then place your 8 ballottines in the center with the seams facing down, arrange the small mushrooms around them with your finely chopped shallots, and pour the Sauternes, fish stock and fresh cream over your soles, season with salt and pepper, bring to a boil on the stovetop and place in the oven for 8 minutes of cooking.

6 Your soles are now cooked. Using a spatula, carefully remove your ballottines and place them in a shallow dish, drain your small mushrooms and finely chopped shallots and arrange them attractively around them, cover with aluminum foil to keep warm.

7 Strain your cooking liquid and reduce it by one third so it becomes a light sauce, add the liquid released by your soles and bring to a good simmer. Your sauce should coat the back of your spoon, add a pinch of Cayenne pepper and a few drops of lemon juice.

8 Set your oven to grill mode.

9 Now, off the heat, whisk your egg yolks with a touch of fresh cream and pour into your hot sauce without stopping whisking, then with a small ladle, coat your sole dish and place under the grill until it glazes (gratinates) and serve immediately.

My favorite garnishes: small turned cucumbers, blanched and creamed, baby carrots coated in salted butter, spinach just wilted in brown butter.

Chef Patrick's Comment

And then, in this moment of showiness and promotion of more or less brilliant chefs, I cannot help but share with you this small menu prepared at Lucas-Carton by chef Marc Soustelle in November 1965 and offered by monsieur and madame Allégrier, the owners (mademoiselle Carton having married monsieur Allégrier, maître d'hôtel) on the occasion of the publication of the New Guide to Paris by messieurs Gault and Millau.

To start, around 6 p.m., a small visit to the cellars (located beneath the Madeleine) to whet the appetite: a few canapés, foie gras, caviar, smoked salmon, a few Marennes oysters, all served with a Château-Yquem 1955.

Finally, dinner (smiles).

Cream of king of the forest (Limousin porcini mushrooms) with a Francis Carton reserve Sherry.

A hot pike pâté Talleyrand with a Montrachet-les-caillerets 1962.

A medallion of Pyrenean lamb Trianon with a Château Trottevieille 1957.

A small puff pastry Chanteclair served with a Château Chapelle 1937.

Of course, to refresh the palate, an Alaska granita with lobster aspic served with a Corton-Charlemagne 1949.

Then, of course, a beautiful woodcock Francis Carton with a Richebourg from Romanée-Conti 1937.

A fine Ninon salad (a few cardoons with marrow, a few Doyenne de Comice pears, a little Époisses from the Château and a Brie de Meaux).

All served with a Château-Latour in magnum 1904.

Of course.