Poached Simple Sole


  • 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.


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.