Poached Lemon Sole with a White Wine & Fine Herb Sauce

This dish was the challenge for the filleting fish stage of the Final for the Aspiring Student Chefs in the Teflon™ Diamond Standard Awards 2017.


  • 30g unsalted butter

  • 1 banana shallot very finely chopped

  • 1 medium lemon sole, filleted and skinned

  • 60ml white wine

  • Approx. 100ml fish stock

  • Squeeze of lemon juice

  • Approx. 2tbsp double cream

  • Extra butter for paper cartouche

  • Chopped fine herbs herb’s such as tarragon and chive’s, chervil and parsley  


1. Add half of the butter to a small shallow pan (sauté pan) and melt over a low heat.


2. Add the shallot and gently cook for 1 / 2 minutes until softened but not coloured. Remove from heat and set to one side.


3. Lay the prepared lemon sole fillets out on a board, skinned side uppermost. Fold in both ends of the sole to form neat parcels.


4. Lay the sole folded side down into the pan with the shallots, season and pour over the wine, stock and lemon juice.


5. Make a paper cartouche with baking parchment and grease with a little butter. Place on top of the sole fillets.


6. Place the pan on the heat and bring up to the boil, reduce the heat and simmer gently for approx. 2-3 minutes (or if desired poach in a moderate oven approx. 180c)


7. Drain the fish well and gently lift the cooked sole fillets onto white soup plates.


8. Return the pan to a high heat bubble away until reduced. 


9. Add the remaining butter, cream and herbs to the reduction, season to taste.


10. Spoon the sauce over the lemon sole and serve straight away.