Fillets of Soles is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of sole fillets baked in butter and lemon juice that are served with one of a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Soles.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Fillets of Soles that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 241.—FILLETS OF SOLE.
First, skin the sole, and then lay it flat on the table, and with the point of a sharp knife make a deep incision right along the backbone, and then inserting the knife close to the head between the fillet and the fin bones, and by dextrously slipping the edge of the knife under the fillet up to the fins—from head to tail, the fillet will be easily removed entire and free from jags; and thus, having filleted as many soles as may be required for your intended purpose, divide each fillet across the centre; trim the ends neatly and place them symmetrically in a saucepan containing about two ounces of clarified butter; season with lemon-juice and a little pepper and salt; set the saucepan on the fire, or in the oven to cook the fillets, and in ten or twelve minutes, if thoroughly done, drain them upon a cloth to absorb the grease; dish them up in a circular form, each fillet overlying the other; pour over them either of the following sauces, and serve:—maître-d'hôtel, ravigotte, Dutch, cardinal, white matelotte, shrimp, Indian, Italian, muscle, or green ravigotte.
Begin by skinning the sole then place it flat on a large butcher's block then take a very sharp knife and make a deep incision right along the backbone. Now carefully insert the knife close to the head between the fillet and the fin bones, and by dextrously slipping the edge of the knife under the fillet up to the fins—from head to tail, the fillet will be easily removed both whole and very cleanly. Now turn the fish over and remove the fillet on the bottom side. Repeat this action with the second fish.
Trim the fillets neatly then cut each one in half lengthways before setting aside. Melt the clarified butter in an oven-proof casserole dish. Add the sole fillets then drizzle over the lemon juice and season with salt and black pepper. Secure a tight-fitting lid on top then transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until the fish fillets are done through.
Drain the fish on kitchen paper then arrange in a ring on a large serving dish. Pour over some maître d'hôtel sauce, ravigotte sauce, Dutch sauce, cardinal sauce, white matelotte sauce, shrimp sauce, Indian sauce, Italian sauce, mussel sauce or green ravigotte sauce and serve.
