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Le Chaudron recipe
Filets sole vapeur fenouil safran
Sole fillets with fennel and saffron
⏱ 22 minServes 2Medium290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4sole fillets
1fennel bulb
1 pinchsaffron
2 tbspwhite wine
1 tbspolive oil
1 tbsplemon juice
1 tbspchopped dill
1 pinchsalt and pepper
- 4 sole fillets
- 1 fennel bulb
- 1 pinch saffron
- 2 tbsp white wine
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut 2 large squares of parchment paper.
- Steep the saffron in 1 tablespoon warm water for 10 minutes.
- Remove the outer layers of the fennel and slice very thinly on a mandoline (2 mm / 1/16 in). Keep the fronds for garnish.
- Toss the fennel with the white wine, olive oil and saffron water.
- Make a bed of fennel and its juices in the center of each parchment square.
- Fold each sole fillet in half and lay it on the fennel.
- Squeeze over some lemon juice, season lightly and seal the parcels.
- Bake for 12 minutes at 200°C (400°F) until opaque. Sprinkle with dill and fennel fronds when you open them.
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