Poached Simple Sole

Ingredients:

• 2 Quarts Court Bouillon
• 1 pound Petrale Sole Filets or Dover Sole
• Garnish:
• Fresh Dill
• Capers
• Salt and Pepper
• Lemon wedge
• Court Bouillon is a flavorful way of poaching many kinds of fish. For this recipe I used a mixture of spices and acids.
• 2 Quarts water
• ¼ C. Kosher salt
• ½ White wine
• ¼ Chopped onion
• ¼ Chopped celery
• 1 Bay leaf
• 1 T. Curly parsley
• ½ Lemon sliced thin

Combine all ingredients in a stock pan. Bring to boil and reduce heat to simmer for 30 minutes, Strain.

Directions:

Heat the Court bouillon to a simmer in a stockpot. When liquid reaches 160 degrees add the fish to the liquid. Fish should be fully covered. Liquid should stay between 160-180 degrees. Cook Petrale sole for 5 minutes or Dover Sole for 3 minutes. Remove fish, garnish and serve.