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Filet of Dover Sole, Sauce Grenoblaise Recipe

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This recipe for Filet of Dover Sole, Sauce Grenoblaise, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brad and Jennifer West
Added: Saturday, September 27, 2008


Fresh Skinless Dover Sole Filets. One to two decent sized filets (6 oz.) per person
1 Cup all purpose flour
Three large eggs

One med shallot, finely diced
½-¾ cup Dry White Wine (preferably some of what ever will accompany dinner)
½ stick of butter
1-2 tbls tomato paste
¾ cup of tomatoes concasee (see below). You need 1 or 2 average tomatoes
1-2tbls capers, drained
½ lemon, juiced
Pinch of salt

Large frying pan, med to large sauté pan, large sauce pan to boil water. 3 Glass mixing bowls or similar.

There are three parts to this: Preparing the tomatoes concassee, cooking the fish and making the sauce. To start, dice the shallot, drain the capers, juice the lemon and then set them aside. Rinse your fish filets, pat dry and very lightly salt and pepper one side. Set fish aside. Next prepare the tomato concassee.

Tomato concassee is simply peeled, and de-seeded tomato. First use a paring knife to cut the stem out using a circular cut. To peel the tomatoes start by bringing a pot of water to boil with sufficient water to fully cover the tomato(s). Fill one of the glass bowls with chilled, iced water. Once the water is boiling drop the tomato(s) into the water. Boil for 20-30 seconds or so. Do not over boil! Remove from boil and immediately immerse in the iced water. You want to boil just enough to loosen the skin and make them easy to peel you do not want the tomato flesh to get mushy. Remove from the iced water after a minute of so and peel. The skin should remove easily. Once peeled cut in half lengthwise. The quarter them and use a knife once remove the seeds and some of the inner flesh. What you want is the peeled outer flesh. Once you have this cut the tomatoes into pieces ½ inch long by ¼ inch wide. Set aside.

Next comes the fish followed quickly by the sauce.

Pre heat your oven to warm. Once it is warm put in an oven safe plate. You
will use this to keep the filets warm while you make the sauce. Break the three eggs into the mixing bowl and beat them well. Pour the cup of flour into a bowl. Put two tbls of butter in the large frying pan and melt to cover the pan over medium heat. While the butter is melting take coat each filet in a thin even layer of flour. Take each filet one at a time and dip into the bowl of beaten egg. After a filet is evenly covered hold it by one end and let excess egg drain back into the bowl. Gently shake the filet and tap it against the sides of the bowl a few times to facilitate the draining and then place in the frying pan. Depending on the number of filet you may have to do this in shifts. Cook one side of the filet until it is golden brown and then flip it to brown the other side. As each piece finishes place it on the warm plate and cover with foil to keep warm. Since the fish will “carry over” in the oven you should be sure not to over cook the fish in the frying pan.

Next it is time to make the sauce. This is more art than science. It is always a good idea to add the liquid ingredients (butter, wine, lemon juice and tomato paste) a bit at a time. You can always add more, but it’s hard to remove!

So as soon as the fish is finished heat two or three tbls. of butter over medium heat in your sauce pan. As soon as the butter melts add the diced shallot. Cook the shallot with occasional stirring until it becomes translucent. Do not brown the shallot! Add some white wine and bring up the heat a bit to reduce the wine. Add some of the lemon juice. Reduce some more. At this point the sauce should be a bit to the liquid side. Reduce a bit more over then lover the heat to medium. Add some of the tomato paste, a pinch of salt and stir until evenly blended. At this point it should be a nice red color. Add the tomatoes concassee and the drained capers. Stir to warm these final ingredients. Remove from heat, plate the fish in the oven and put sauce over and around the fish and serve. I like to serve this with rice pilaf and asparagus.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a zesty, tomato twist on the classic Grenoblaise (or Grenobloise) sauce. I describe the preparation of Dover Sole but you can use any firm white fish filet. The sauce also goes well with sautéed chicken or shrimp if you prefer those.

Some of these steps take practice and you should prepare this to your taste.




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