For 6 people

Preheat oven to 350 F degrees (180 C degrees).

  • A buttered, 10- to 12-inch, fireproof baking and serving dish, 1½ to 2 inches deep
  • 2 Tb finely minced shallots or green onions
  • 2½ lbs. skinless and boneless sole or flounder filets cut into serving pieces
  • Salt and pepper
  • 1½ Tb butter cut into bits
  • 1¼ to 1½ cups cold, white-wine fish stock made from heads, bones, and trimmings
  • OR ¾ cup dry white wine or ⅔ cup dry white vermouth plus ¼ cup bottled clam juice, and water
  • OR 1½ cups wine and water mixed

Sprinkle half the shallots or onions in the bottom of the dish. Season the filets lightly with salt and pepper and arrange them in one slightly overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Pour in the cold liquid and enough water so fish is barely covered.

  • Buttered brown paper or waxed paper (do not use aluminum foil—it will discolor the wine)

Bring almost to the simmer on top of the stove. Lay the buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at the simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky.

  • An enameled saucepan

Place a cover over the dish and drain out all the cooking liquid into an enameled saucepan. (*) The fish is now poached and ready for saucing. It may be covered and kept warm for a few minutes over hot, but not simmering, water. Or set it aside, covered with its piece of paper, and reheat later for a few minutes over simmering water. Be very sure the fish does not overcook as it reheats. Before saucing the fish, drain off any liquid which may have accumulated in the dish.