Fish filets poached in white wine (Filets de poisson pochés au vin blanc) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- dry white wine
- fish stock
- shallots
- thin fish fillets e.g. sole or flounder
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
