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Sole Medallion with foie gras

By Gilles Goess Hostellerie La Briqueterie, France

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Rate this recipe 4.6/5 (77 Votes)


  • - 3 soles fillets about 1 lb each
  • - 2 lbs of potatoes fingerling
  • - 2/3 cup butter
  • - 1 oz truffle
  • - 3.5 oz of foie gras
  • - Scant 1 cup veal stock
  • - Scant 1 cup fish stock
  • - 3/4 cup shallots
  • - 3/4 cup mushroom
  • - 3/4 cup of port
  • - Salt
  • - Freshly ground pepper


Servings 6
Level of difficulty Average
Preparation time 45mins
Cooking time 25mins
Cost Expensive


Step 1

Preparation of sole: - Fillet of sole, beat well, season with salt and pepper, lay thin slices of foie gras on top and roll.

Preparation of potatoes: - Peel, wash and cut potatoes into pieces and put them to cook in a pan of salted water for about 15 minutes. - After this time drain and mash the potatoes using a fork, then gradually add the butter, stirring gently, add the chopped truffle and then adjust the seasoning.

To make sauce: - Put in a small saucepan shallots, mushrooms (washed and sliced) ​​with a little butter and sweat to get a slight blonde color.

- Add the port and let reduce by half, then put the fish stock by reducing. Also add the veal stock and simmer gently.

- After cooking strain the sauce through a chinois and add seasoning, then thicken slightly in butter. - Reserve the sauce serve hot.

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