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Dover Sole Bonne Fenvne Recipe
|Sole fillets||4 Large|
|Shallots/1/2 onion||2 , finely chopped|
|White mushrooms||6 Small, sliced|
|Chopped parsley||1 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|35% cream||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon|
|Coarse ground black pepper||To Taste (Fresh)|
Serving size: Complete recipe
Calories 1530 Calories from Fat 837
% Daily Value*
Total Fat 94 g144.9%
Saturated Fat 48.4 g242.1%
Trans Fat 0 g
Cholesterol 513.9 mg
Sodium 2452.7 mg102.2%
Total Carbohydrates 61 g20.4%
Dietary Fiber 1.4 g5.4%
Sugars 21 g
Protein 91 g181.1%
Vitamin A 68% Vitamin C 44%
Calcium 31.8% Iron 13.9%
*Based on a 2000 Calorie diet
Sprinkle with the shallots and mushrooms.
Cover with the sole fillets arranged lengthwise.
Add parsley, white wine and cream in that order.
Season lightly with salt and pepper and cover pan with wax paper.
Bake at 375F for 10-12 minutes or cook in a large electric frying pan with medium heat for about 10 minutes.
Gently lift fillets out of the liquid and arrange in the centre of a serving dish or platter.
To make the sauce, boil the wine-cream mixture making sure to stir constantly with a wooden spoon until reduced to half.
Remove from heat and add remaining butter cut in small pieces and shake the pan to and fro until melted.
Taste and add more salt if necessary.
Pour sauce over fillets and serve with green beans and water chestnuts.