TC Recipe: Olive Oil Poached Sole with Beet Balsamic Sauce

May 17 2010

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Acrobat Pinot Gris
Serves 2



  • 2 6oz sole filets, rolled
  • 3 C olive oil, or blended oil (70% olive)
  • 1 red beet, pre-roasted
  • 1 C chicken stock
  • 2 T olive oil
  • 1 T butter
  • salt & pepper


Roast the beets, skin on, until tender. After roasting, peel the skin, chop and place in a small sauce pot with the chicken stock. Simmer with the chicken stock for 10 minutes. Purée the beets and stock in a blender or food processor. Return the puréed beets to the sauce pot and add balsamic vinegar, 1 tablespoon olive oil and butter. Simmer for another 10 minutes. Salt to taste.

In a small sauce pot add the 3 cups olive oil and bring to 180 degrees. Season the sole with salt and pepper and submerge in the oil. Let slow cook for at least 10 minutes. The oil can be saved in the refrigerator for a few months and used again. Enjoy.