Dover Sole Bonne Fenvne Recipe
Ingredients
| 4 large fillets of sole | ||
| 2 shallots or 1/2 onion, finely chopped | ||
| 6 mushrooms (small white) sliced | ||
| Parsley | 1 Tablespoon, chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/2 cup 35-percent cream | ||
| Unsalted butter | 2 Tablespoon | |
| Fresh, coarse ground black pepper | ||
| Salt | To Taste | |
Directions
Rub the bottom of a shallow bake dish with 1/2 tablespoon soft butter.
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.
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.
Chef
