Poached Sole with Vermouth
Vermouth adds body and character to many dishes, especially ones with fish or chicken.
Yield: serves 2
- 3 tbsp. butter
- 2 tbsp. finely chopped shallots
- 4 boneless skinless sole filets (about 1 1⁄4 lbs.)
- Salt and freshly ground black pepper
- 1⁄4 cup dry vermouth
- 2 tbsp. clam juice
- 1 tsp. finely chopped herbs, such as any combination of fresh chervil, chives, parsley, or tarragon
- Preheat oven to 350°. Grease a 12" round piece of parchment paper with 1 tsp. butter; set aside. Grease a 12" ovenproof skillet with 2 tsp. butter, then sprinkle bottom of skillet with 1 tbsp. of the shallots.
- Season sole filets all over with salt and pepper. Fold both ends of each filet under themselves and place, smooth sides up, in skillet. Sprinkle filets with remaining 1 tbsp. shallots; dot with remaining 2 tbsp. butter and cut into small pieces.
- Pour vermouth, clam juice, and 1⁄3 cup water around filets. Bring to a simmer over medium-high heat. Top skillet with the buttered parchment paper, buttered side down. Transfer to oven and bake until fish is just cooked through, 8–10 minutes. Discard paper and sprinkle fish with herbs.