Fillets Of Sole Valenciennes Recipe
Ingredients
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon mace
1/8 teaspoon thyme
6 fillets of sole
1/2 cup dry vermouth
2 tablespoons lemon juice
2 tablespoons butter, melted
1 tablespoon minced chives
2 tablespoons minced onion
24 medium mushroom caps
Chopped parsley
Lemon quarters
Directions
1. Preheat oven to moderate (325° F.).
2. Combine the salt, pepper, mace and thyme and sprinkle the mixture on both sides of the fillets. Place the fish in a buttered heatproof skillet.
3. Combine the vermouth, lemon juice and butter and pour over the fish. Sprinkle with the chives and onion. Place the mushrooms on and around the fish.
4. Cover the pan and very slowly bring to a boil over low heat. Immediately uncover the pan and place in the oven. Bake, basting often with the wine-butter mixture, fifteen minutes. Garnish with parsley and lemon quarters.
2. Combine the salt, pepper, mace and thyme and sprinkle the mixture on both sides of the fillets. Place the fish in a buttered heatproof skillet.
3. Combine the vermouth, lemon juice and butter and pour over the fish. Sprinkle with the chives and onion. Place the mushrooms on and around the fish.
4. Cover the pan and very slowly bring to a boil over low heat. Immediately uncover the pan and place in the oven. Bake, basting often with the wine-butter mixture, fifteen minutes. Garnish with parsley and lemon quarters.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
