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Fillets of Sole In Court Bouillon Recipe
|Parsley sprigs||4 , chopped|
|Green onions||2 , chopped|
|White pepper||1⁄8 Teaspoon|
|White wine||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sole fillets||2 Pound|
|All purpose flour||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Calories 698 Calories from Fat 429
% Daily Value*
Total Fat 48 g74.5%
Saturated Fat 26.4 g131.9%
Trans Fat 0 g
Cholesterol 280.7 mg
Sodium 1202.4 mg50.1%
Total Carbohydrates 24 g8%
Dietary Fiber 0.49 g2%
Sugars 7.2 g
Protein 32 g63.4%
Vitamin A 31.1% Vitamin C 7.8%
Calcium 10.7% Iron 4.7%
*Based on a 2000 Calorie diet
Simmer for 5 minutes.
Add fish and poach for about 10 minutes.
Remove fish to a shallow broilerproof casserole; reduce liquid to 1 cup.
In top part of double boiler melt 2 tablespoons butter and blend in flour.
Add fish liquid and half of cream.
Cook, stirring, until thickened.
Mix remaining cream and egg yolk.
Pour small amount of sauce over egg mixture, stirring.
Pour back into double boiler and cook for a few minutes longer, stirring.
Add remaining butter and pour over fish.
Brown under broiler.