La Sole Fourree au Fumet de Meursault (Stuffed Sole Poached in Meursault)

It’s been a while since I made this one, but if memory serves me, it was a lot of preparation for what ended up being kind of fish and shallot mush. Tasty but I could have gotten roughly the same results without much of the fuss. However, I used frozen pre-skinned boneless sole fillets. So, obviously that had a huge impact on the finished product. But at the end of the day, would I try this with whole fish one day? Probably not. There’s probably thousands of recipes that combine sole, shallots and white wine. So, there’s always something else to try.


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