Sole filets with cognac and French Comté or gruyere

These sole filets are very tasteful because the fish goes very well with the cheese (after all), and the sauce made with cognac and heavy cream is just splendid, it gives an eccentric character to the dish that pleases me the most! In order to taste the cognac you need to eat the filets with some sauce on top and if you want to taste it more, you just need to add one more teaspoon of cognac to the sauce! It’s up to you to decide and go ahead and make this dish because you worth it :-)

In two words:

“She spends her night at the gardens of the Sky Emperor”

To Start...

difficulty easy
cooking - 15′
serves - 2  


  • 385gr of sole filets without their skin
  • 70gr of grated French Comté cheese or grated gruyere cheese
  • 50ml of heavy cream
  • 2 teaspoons of cognac
  • 1 teaspoon of tomato paste
  • some drops of tabasco or some Espelette pepper
  • 5 turn mills of Kampot black pepper
  • a pinch of fleur de sel or coarse salt


  • Pre-heat the oven at 200°C
  • Wash and slice the sole filets in two vertically
  • In a bowl, add:
    • the heavy cream
    • the cognac
    • the tomato paste
    • the tabasco drops or the Espelette pepper
    • salt and pepper
  • Stir well using a whisk
  • Spread some cheese over the filet, covering all its length
  • Sprinkle some pepper
  • Roll the filet as to make some fish rolls filled with cheese
  • Close the rolls with a toothpick to prevent it from opening again
  • Place the roll into a pan going into the oven
  • Repeat the same steps for all the remaining filets
  • Pour some sauce over the rolls using a teaspoon
  • Place the pan into the oven and cook for 15’
  • It’s really good and you can taste it with some boiled potatoes or some potatoes cooked in a steamer :-)
  • :-)


The recipe of Sole filet with cognac sauce into the book 365 recettes : cuisiner toute l’année plus léger et plus gourmand, Marabout, Vanves, 2019, p.119

o-o C'est si bon ! o-o

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