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Filet of Sole Papillotes With Victor et Berthold

4 portions


  • 5 ml (1 tsp.) sea salt
  • 3 ml (1/2 tsp.) peppercorns, crushed
  • 2 allspice seeds, crushed
  • 2 cloves, crushed
  • 3 ml (1/2 tsp.) cinnamon
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • Juice and zest of 1 orange
  • Juice and zest of 1 lime
  • 60 ml (1/4 cup) olive oil
  • 8 pieces of filet of sole
  • 4 fresh mint branches
  • 4 fresh oregano branches
  • 8 slices of Victor et Berthold, rind removed


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  • In a small bowl, mix together the spices, shallot, garlic, orange and lime juice and zest, and olive oil.
  • Blend the mixture into a purée.
  • Place the filets of sole in a shallow plate.
  • Pour the marinade over the fish, coat it well and cover with plastic wrap.
  • Let marinate in the refrigerator for about 1 hour.
  • Preheat BBQ.
  • Place 2 pieces of filet of sole on parchment paper.
  • Cover with 2 slices of Victor et Berthold, one mint branch and one oregano branch.
  • Close the papillote and wrap in aluminum foil.
  • Repeat with the other pieces of filet of sole.
  • Cook on the BBQ for 4 to 5 minutes.
  • Serve with a tomato, cucumber and mango salad.

You can use this cheese for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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