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Sole with Camembert Broth Recipe
Sole with Camembert Broth
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne
Flavors of Brittany
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 10 minutes
Difficulty: Easy
Ingredients for 6 servings
- 1 Sole, 800 g (1 lb. 12 oz.)
- 3 buckwheat galettes
- Half a Camembert, not too ripe
- 1 liter (4 cups) chicken stock
- 100 g (3 1/2 oz.) white mushrooms
- 50 g (3 tbsp.) butter
- 100 ml (6 tbsp.) white wine
- 1 shallot
- Chervil
- Freshly ground black pepper
- Salt
  1. Clean the sole; remove the fillets and cut each one into strips;
  2. infuse the buckwheat cakes in the chicken stock;
  3. fry the strips of sole in foamy butter (165° C / 320° F) then drain;
  4. sweat the chopped shallot in the same butter with the thinly sliced mushrooms;
  5. add the white wine and reduce;
  6. add to the buckwheat infusion;
  7. add a half camembert with its rind; liquefy and season.


  1. Place the sole in a deep plate, pour the hot camembert sauce over top;
  2. sprinkle with chervil and serve.
Beaune from Burgundy/Beaujolais Clos des Mouches 1996, Joseph Drouhin
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