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Sole avec La Sauce Joinville (Sole with Joinville Sauce)
Sole avec La Sauce Joinville (Sole with Joinville Sauce) is a traditional French recipe for classic dish of fried sole served in a white sauce made of the fish cooking liquid with crème fraîche and white wine finished with prawns and crayfish tails. The full recipe is presented here and I hope you enjoy this classic French version of: Sole with Joinville Sauce (Sole avec La Sauce Joinville).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesFrench Recipes
The great master of French cuisine Auguste Escoffier popularized the famous Joinville sauce. A unique fact in the annals of gastronomy, the Joinville expression therefore dedicates, not only, a dessert but also and above all an exceptional sauce which extremely sublimates seawater or freshwater fish .
Joinville sauce is a béchamel sauce to which homemade shrimp butter enhanced with cayenne is added. It is delicious with sea fish and more particularly with sole fillets and other flat fish.
Ingredients:
2 sole fillets (about 900g total), each halved (reserve the bones, head and tail)
1 onion, peeled and minced
1 carrot, scraped and minced
1 bouquet garni
250g of peeled prawns
4 peeled crayfish tails
200ml of crème fraîche
100ml of white wine
2 shallots, peeled and finely chopped
125g of butter, divided
1 tbsp of Cognac
30g of Horn of Plenty (Trompette de la Mort) or 10g Summer Truffle mushrooms
Salt and freshly-ground black pepper, to taste
Method:
For the fish stock: Melt 50g of the butter in a saucepan over medium heat. When the butter starts foaming add the onion and carrot, and cook for 2 minutes then add the fish trimmings and bones. Cook for about 3 minutes until the fish flesh turns white then pour in 250ml cold water. Add the bouquet garni and cook gently, skimming the surface often, for 25 minutes.
Pass the mixture through a fine-meshed sieve, then set aside to drain completely.
Heat your oven to 230°C (gas mark 7). Butter a deep ovenproof dish, then season with salt and black pepper. Sprinkle the shallots over the base and sit the sole fillets on top of these. Season the fish then sprinkle over the strained stock and white wine. Cover the dish with kitchen foil then bring the ingredients to a boil. Transfer to the centre of your pre-heated oven and cook for 10 minutes.
In the meantime, place half the prawns and 2 peeled crayfish tails in a small saucepan with the cognac. Place over very low heat and keep warm. In the meantime crush the remaining prawns and crayfish to a paste in a mortar and set aside.
When the sole fillets are cooked, pour the remaining cooking juices from the roasting pan into a saucepan. Place over high heat and reduce the volume by 9/10. In the meantime, keep the fish fillets warm in a low oven.
When the juices have finished reducing whisk in the crème fraîche and continue to cook until the mixture becomes creamy.
Remove the pan from the heat; mix in the crushed prawn and crayfish mixture then stir in the remaining butter with a spoon until melted.
Warm a serving dish then arrange the fillets on top. Spoon over hot crushed prawn into which you have scattered the julienne of truffle or horn of plenty.
Top with the crème fraîche sauce and serve very hot.
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