Entree: France – Normandy – Sole aux Poireaux et Vin Blanc (Sole with leeks in a white wine cream sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 sole fillets, approx. 5 oz (140 g) each
- 2 large leeks, trimmed and sliced into 1/4-inch (6 mm) rings, approx. 8 oz (225 g) total
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) fish or chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (60 ml) chopped fresh parsley
- 1/4 cup (30 g) all-purpose flour (for dusting)
- Salt
- Freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the sole fillets dry, season lightly with salt and pepper, and dust both sides with the flour; shake off excess.
2. In a large skillet over medium heat, melt 1 tbsp (15 ml) butter with the olive oil; add the sliced leeks and a pinch of salt and cook, stirring, until softened and lightly golden, about 6–8 minutes.
3. Transfer the leeks to a plate, add the white wine and stock to the skillet, raise heat to medium-high and simmer 2–3 minutes to reduce slightly.
4. Stir in the cream and lemon juice, reduce heat to low and return the leeks to the sauce; keep warm and adjust seasoning.
5. Wipe the skillet clean, add the remaining 1 tbsp (15 ml) butter and heat until foaming; add the sole fillets and cook 2–3 minutes per side (depending on thickness) until opaque and just cooked through.
6. Spoon braised leeks and sauce onto warmed plates, place the cooked fillets atop, sprinkle with parsley and serve immediately.

1. Pat the sole fillets dry, season lightly with salt and pepper, and dust both sides with the flour; shake off excess.
2. In a large skillet over medium heat, melt 1 tbsp butter with the olive oil; add the sliced leeks and a pinch of salt and cook, stirring, until softened and lightly golden, about 6–8 minutes.
3. Transfer the leeks to a plate, add the white wine and stock to the skillet, raise heat to medium-high and simmer 2–3 minutes to reduce slightly.
4. Stir in the cream and lemon juice, reduce heat to low and return the leeks to the sauce; keep warm and adjust seasoning.
5. Wipe the skillet clean, add the remaining 1 tbsp butter and heat until foaming; add the sole fillets and cook 2–3 minutes per side (depending on thickness) until opaque and just cooked through.
6. Spoon braised leeks and sauce onto warmed plates, place the cooked fillets atop, sprinkle with parsley and serve immediately.