Ingredients for 4 servings
- 500 g (17.75 oz) of sole fillets (8 fillets)
- 1 Bresse bleu
- 20 g (0.7 oz) of butter
- 10 cl (0.4 cup) of liquid cream
- 2 onions
- 10 cl (0.4 cup) of poultry stock (or cube)
- 5 cl (1.7 fl oz) of madeira or port
- 8 wooden skewers
Recipe: Sole Fillets Stuffed with Bresse Bleu
Prep
20 min
Cook
15 min
Total
35 min
Servings
4 serv.
Step-by-step directions
1 Preheat the oven to 210°C (410°F) (th.7).
2 Pat the sole fillets dry on absorbent paper and cut the Bresse Bleu in half.
3 Cut half of the remaining Bresse Bleu into 8 quarters.
4 Wrap each quarter of Bresse Bleu with a sole fillet and secure with a wooden skewer.
5 Melt the butter in a pan, brown the finely chopped onions and add the madeira or port.
6 Bring to a boil then add the remaining half Bresse Bleu, stripped of its rind and cut into pieces.
7 Pour in the stock and cream, bring to a boil and reduce until a smooth sauce is obtained.
8 Place the stuffed sole fillets in a dish and pour the sauce over them.
9 Cook in the oven for 15 minutes until golden.
Chef Patrick's Comment
An old recipe, why not preserve the sole's delicate flavor, I urge you to try to simply enhance the product (smiles).
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