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Fillets De Sole Dugleree Recipe
|Sliced mushrooms||8 Ounce|
|Sole fillets||1 Pound|
|Dry white wine||1 Cup (16 tbs)|
|Sour cream||2 Tablespoon|
|Chopped parsley||1 Teaspoon|
Calories 423 Calories from Fat 163
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 10.1 g50.5%
Trans Fat 0 g
Cholesterol 229.4 mg
Sodium 221.9 mg9.2%
Total Carbohydrates 28 g9.5%
Dietary Fiber 5.2 g20.9%
Sugars 13.5 g
Protein 27 g53.9%
Vitamin A 29.9% Vitamin C 55.2%
Calcium 11.8% Iron 9.6%
*Based on a 2000 Calorie diet
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.