Fillets of Soles à la Rouennaise is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of small sole fillets that are sandwiched with whiting forcemeat, before being oven baked and served with white matelotte sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fillets of Soles à la Rouennaise.
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This is a classic recipe for a Victorian version of Fillets of Soles à la Rouennaise that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 245.—FILLETS OF SOLES A LA ROUENNAISE.
For this purpose the thin pellicle or under-skin must be removed from the fillets by pressing gently, yet firmly, with the fingers of the left hand, while with the right hand the knife must be run through between the thin skin and the fillet of the fish, so as to remove the skin without cutting the fillet through, or in any way injuring it; and when this is accomplished, spread the fillets out to their full length, and cover them thinly with a coating of forcemeat whiting, in which there has been mixed some lobster-spawn to give it a red colour; and then, folding the fillets together, place them symmetrically with the pointed ends all converging to the centre of the saucepan containing some clarified butter; season with pepper and salt; sprinkle lightly some chopped parsley over the fillets; place a small stewpan lid in the centre of the saucepan to press the ends of the fillets, in order to prevent them from spreading open while they are being cooked in the oven; this will take about twenty minutes, and when done, dish up the fillets like cutlets, pour in the centre and round their base some white matelotte sauce, No. 87, and serve. This is a very handsome dressed fish.
Modern Redaction
Ingredients:
8 small fillets of sole
200g forcemeat of whiting coloured red with paprika or red food colouring
60g clarified butter
salt and freshly-ground black pepper, to taste
4 tbsp parsley, finely chopped
200ml white matelotte sauce
Method:
Begin by removing the thin pellicle or under-skin from the sole fillets (if present). Press down on the fillet, firmly, but gently with the fingers of one hand. Using the other hand, take a sharp, thin-bladed filleting knife and run it between thin skin and the fillet of the fish, so as to remove the skin without cutting the fillet through or in any way bruising it.
When this is done, spread the fish fillets out on a chopping block and spread forcemeat of whiting (which needs to be coloured red over the top of each one. Match up the top and bottom fillets from each sole and press together so the forcemeat is sandwiched in the middle.
Melt the clarified butter in a large, oven-proof skillet then add the sole fillets, with their tails pointing towards the centre. Season well with salt and back pepper and turn the fillets over carefully to coat. Scatter the parsley over the top then add a small saucepan lid in the centre to hold the tails down. Transfer the dish to an oven pre-heated to 180°C and cook the fish fillets for about 20 minutes, or until cooked through.
In the meantime, prepare the white matelotte sauce. When the fillets are done, arrange the fish in a ring on a warmed serving plate then pour the sauce in the centre and around the base of he fish. Serve hot.
