Sole à la Colbert is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of breaded sole that's fried, has its backbone removed, is stuffed with maître d'hôtel butter and meat glaze and is served with maître d'hôtel butter. The full recipe is presented here and I hope you enjoy this classic British version of: Sole à la Colbert.
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This is a classic recipe for a Victorian version of Sole à la Colbert 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. 235.—SOLE A LA COLBERT.
Fry a large sole as directed above, and when done cleverly remove the backbone without deforming the fish; and in the cavity place about two ounces of maître-d'hôtel butter, No. 127, and a small bit of glaze; pour some maître-d'hôtel sauce, No. 32, round the sole, and serve before the butter is melted.
Scale and gut the fish then wash, trim off the fins and dry completely then run the point of a sharp knife along the back of the spine. Coat with a dusting of flour then rub all over with the beaten egg and coat in the breadcrumbs.
Melt enough fat or lard in a deep frying pan or skillet to give you a depth of about 1cm. Carefully add the fish and fry for about 20 minutes (turning half-way), or until golden brown all over and cooked through. Drain the fish on kitchen paper then carefully remove the backbone without deforming the fish. Mix the maître d'hôtel butter and meat glaze together and use this to stuff the fish where you removed the backbone.
Arrange on a serving plate, pour over the maître d'hôtel sauce and serve immediately.
