Fillets of Sole Marguery Recipe
Summary
Ingredients
| Fresh mushrooms | 1⁄2 Cup (8 tbs) | |
| Mushrooms | 1⁄2 Cup (8 tbs), washed and sliced | |
| Flour | 3 Tablespoon | |
| Cayenne | 1 Dash | |
| Fish stock | 1 1⁄4 Cup (20 tbs) | |
| Light cream | 1⁄4 Cup (4 tbs) | |
| Hollandaise sauce | 1 Cup (16 tbs) | |
| Sole fillet | 2 1⁄2 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Dry white wine | 1⁄4 Cup (4 tbs) | |
| Onion | 1 Small, sliced | |
| Onion | 1 Small | |
| Bay leaf | 1 | |
| Oysters | 1 Pint (In Liquid) | |
| Oysters in liquid | 1 Pint |
Nutrition Facts
Serving size
Calories 1019 Calories from Fat 526
% Daily Value*
Total Fat 59 g90.6%
Saturated Fat 20.5 g102.4%
Trans Fat 0 g
Cholesterol 333.1 mg111%
Sodium 2159.3 mg90%
Total Carbohydrates 51 g17%
Dietary Fiber 3.8 g15.2%
Sugars 11.1 g
Protein 68 g136.4%
Vitamin A 18.1% Vitamin C 25%
Calcium 10.5% Iron 39.1%
*Based on a 2000 Calorie diet
Directions
1. Gently warm the Hollandaise Sauce and set aside to cool
2. Preheat oven to 350F.
3. Rinse fillets under cold water; drain. Pat dry with paper towels.
MAKING
4. Arrange folded fillets in buttered 13-by-9-by-2-inch baking pan. Sprinkle with salt and pepper. Dot with 2 tablespoons butter. Pour wine and 1/2 cup water over all.
5. Top with onion and bay leaf. Bake, uncovered, 15 minutes, or until the fish flakes easily when tested with a fork.
6. In a small saucepan, cook oysters in their liquid until edges begin to curl. Drain; set aside.
7. With slotted spatula, remove fillets, and arrange in buttered 12-by-8-by-2-inch broilerproof dish. Top with oysters and shrimp. Keep warm.
8. Strain fish stock into 2-cup measure. Reserve 1-1/4 cups.
9. Prepare the mushroom sauce in a medium saucepan by heating butter.
10. Add mushrooms, sauté, stirring occasionally, about 5 minutes.
11. Remove from heat; stir in flour and cayenne until smooth.
12. Add reserved 1-1/4 cups fish stock and the cream.
13. Cook over medium heat, stirring constantly, until mixture comes to boiling. Reduce heat; simmer 3 minutes. Pour off any liquid. Pour sauce over fish. Spoon hollandaise sauce over all.
14. Place under broiler, 4 inches from heat, about 3 to 5 minutes, or just until top is golden-brown.
SERVING
15. Serve hot
Chef
