Food-Wine Pairing Recipes

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Category 302
Poached Sole with Spicy Remolaude Sauce

For the court-bouillon:
2 pints water
2 carrots, peeled and sliced
1 large onion, peeled and sliced
1 celery stick, sliced
2 cloves
A few peppercorns
2 bay leaves
1 tablespoon salt
2 tablespoons white wine
6-6 oz fillets of Sole

For the beurre blanc:
6 tablespoons white wine vinegar
1/4 cup water
4 shallots, peeled and very finely chopped
Salt and white pepper
1 cup cold, unsalted butter, cut into cubes
A squeeze of lemon juice

Procedures
Place all the court-bouillon ingredients in a large pan, preferably stainless steel or enamel. Bring to boil; simmer 20 minutes. Add the Sole,

In a small stainless steel or enamel pan, place the vinegar, water, and chopped shallots. Add a pinch of salt, a grinding of pepper. Reduce over high heat until all liquid has evaporated. Over low heat, whisk in the butter, piece by piece, until all has been incorporated. The result should have the consistency of a thin cream.

Taste for seasoning; add lemon juice to taste. Keep warm.

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