Fillets De Sole Dugleree Recipe
Ingredients
| Onion | 7 , minced | |
| Mushrooms | 8 Ounce, sliced | |
| Butter | 4 Tablespoon | |
| Tomatoes | 3 Medium, peeled | |
| 1 lb. sole fillets | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Egg yolks | 3 , beaten | |
| Sour cream | 2 Tablespoon | |
| Parsley | 1 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Saute onion and mushrooms in 2 tablespoons butter in large skillet.
Chop tomatoes coarsely; add to mushroom mixture.
Arrange sole on tomato mixture; add wine.
Sprinkle with salt and pepper; cover.
Cook over low heat until sole is poached; do not boil.
Remove from heat; transfer sole to heated platter.
Boil tomato mixture over high heat until liquid has been reduced by half.
Melt remaining butter.
Combine egg yolks, sour cream and butter; stir small amount of egg mixture into tomato mixture.
Return to pan.
Cook, shaking par, until boiling.
Season with salt and pepper; add parsley.
Pour sauce over sole.
Chop tomatoes coarsely; add to mushroom mixture.
Arrange sole on tomato mixture; add wine.
Sprinkle with salt and pepper; cover.
Cook over low heat until sole is poached; do not boil.
Remove from heat; transfer sole to heated platter.
Boil tomato mixture over high heat until liquid has been reduced by half.
Melt remaining butter.
Combine egg yolks, sour cream and butter; stir small amount of egg mixture into tomato mixture.
Return to pan.
Cook, shaking par, until boiling.
Season with salt and pepper; add parsley.
Pour sauce over sole.
Chef
