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Fillets of Sole Queen Victoria

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“This is from McCall's Cooking School. Fish fillets are rolled around a fish mousse, poached and served with Newburg sauce.”

Ingredients Nutrition


  1. Rinse fillets under cold water and pat dry with paper towels.
  2. Select six of the best fillets and set aside.
  3. Cut the remaining fillets into 1-inch pieces.
  4. Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
  5. Process until smooth and light green.
  6. Place remaining fillets, dark side up, on a flat surface.
  7. Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
  8. Starting at narrow end, roll up each fillet and fasten with toothpicks.
  9. Lightly butter a medium-size deep skillet.
  10. Stand fillets up in skillet, so they barely touch side of pan.
  11. Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
  12. Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
  13. Lift from pan with slotted spatula, reserving stock.
  14. Drain fish well.
  15. Place on a heated platter and keep warm.
  16. Make sauce:.
  17. Melt butter in medium saucepan.
  18. Remove from heat.
  19. Stir in flour, salt and paprika until blended.
  20. Cook, stirring, several minutes.
  21. Gradually stir in cream and 1/2 cup reserved stock.
  22. Cook over medium heat, stirring, until mixture thickens and comes to a boil.
  23. Boil 1 minute.
  24. Beat egg yolks in a bowl.
  25. Remove 1/3 cup hot sauce from pan.
  26. Stir into egg yolks.
  27. Stir back into saucepan.
  28. Add sherry.
  29. Stir over low heat until thick.
  30. Spoon some sauce over the fish and pass the rest.

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