Filets of Sole with Oysters and Champagne Sauce

January 26, 2011

From Chef Jacques of Chez Francois in Great Falls, Virginia –

Filets of Sole with Oysters and Champagne Sauce
“This is the dish to prepare when you want to pull out all the stops!”, says Chef Jacques.


¼ cup EACH, julienne leeks, carrots, and celery root
4 fillets of sole (lemon or gray sole), deboned and skinned
Sea salt and freshly ground pepper
1 teaspoon butter
½ teaspoon finely minced shallots
3/4 cup Champagne
6 – 8 shucked medium-sized oysters
½ cup heavy whipping cream
1 ounce Osetra Caviar or Salmon Caviar
Sprig of fresh dill
2 chive straws


Clean, peel, and cut the vegetables into a matchstick-size julienne and steam or parboil in salted water for 1 – 2 minutes.

Julienne should be al dente. Immediately plunge into cold water, drain, and reserve.

Lay the prepared sole fillets, white side down, on your work surface. Season lightly with sea salt and pepper. Divide the vegetables into 4 portions and place each bundle on the large end of a fillet. Fold the end of the sole fillet over the vegetable bundle in jelly-roll fashion. Place each folded side down in a small saucepan smeared with the butter and the minced shallots. Pour the champagne around the fish, place the pan over high heat, bring to a boil, cover, and boil for about 3 minutes until the fillets are just cooked through. Remove pan from heat, lift the fillets out of the pan onto a dish and keep warm.

Place the pan in which the fillets were cooked back on high heat and add the oysters. Lift the oysters out of the wine with a slotted spoon as soon as the liquid begins to boil again. Keep warm with the fillets.


Boil the remaining wine over high heat until reduced by 2/3, about 2 minutes. Add the cream, boil for another 2 minutes to thicken. Remove from heat and gently stir in ½ of the caviar and taste and adjust seasonings.


Divide the sole fillets and oysters onto two serving plates. Coat with the sauce and garnish the oysters with the caviar.

Reprinted with permission from Chef Jacques at Chez Francois in Great Falls, Virginia is one of the best French restaurants around. Simply the best!

Citrus Salad with Ginger from Chef Jacques

November 18, 2010

Citrus Salad with Ginger
From Chef Jacques Haeringer
L’Auberge Chez Francois
Serves 2
This salad also makes a great dessert
2 oranges
2 small grapefruit
1 banana
1 teaspoon finely chopped fresh ginger

2 tablespoons evaporated cane juice. – Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice banana into 1/4 inch rounds.

Place the prepared fruit in a bowl. Add the ginger and sweetener.

Allow to marinate in the refrigerator for at least 1/2 hour before serving.

Garnish with mint leaves

Variation: Sweeten with honey.

We thank Chef Jacques Haeringer for permission to repost his recipe.

Please also stop by his wonderful restaurant in Great Falls, Virginia. I believe this is the best restaurant in Northern Virginia.

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