4 2 1/2-ounce sole fillets (4 pieces), approx. 2 1/2 oz. each, 10 oz. total
salt and pepper, to taste
2 teaspoons whole butter
1 teaspoon shallots, minced
4 ounces mushrooms, sliced
3 ounces white wine
4 ounces fish stock
4 ounces fish velouté
lemon juice, to taste
1 teaspoon parsley, chopped
Servings: 2
1. Season the sole with salt and pepper.
2. Melt the butter in a sauté pan. Add the shallots and mushrooms and arrange the sole fillets over them. Add the wine and fish stock.
3. Bring the liquid to a simmer. Cover the fish with buttered parchment paper and cook on the stove top or in a 350ºF (180ºC) oven until done, approximately 5-8 minutes.
4. Remove the sole and reserve in a warm place.
5. Reduce the cuisson until approximately 1 ounce (30 milliliters) remains. Add the velouté. Add lemon juice to taste and adjust the seasonings. Serve the sauce with the fish, sprinkled with chopped parsley.
salt and pepper, to taste
2 teaspoons whole butter
1 teaspoon shallots, minced
4 ounces mushrooms, sliced
3 ounces white wine
4 ounces fish stock
4 ounces fish velouté
lemon juice, to taste
1 teaspoon parsley, chopped
Servings: 2
1. Season the sole with salt and pepper.
2. Melt the butter in a sauté pan. Add the shallots and mushrooms and arrange the sole fillets over them. Add the wine and fish stock.
3. Bring the liquid to a simmer. Cover the fish with buttered parchment paper and cook on the stove top or in a 350ºF (180ºC) oven until done, approximately 5-8 minutes.
4. Remove the sole and reserve in a warm place.
5. Reduce the cuisson until approximately 1 ounce (30 milliliters) remains. Add the velouté. Add lemon juice to taste and adjust the seasonings. Serve the sauce with the fish, sprinkled with chopped parsley.
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