Sole Bercy Recipe
Tickle your taste buds with this delicious Sole Bercy. It is an ideal Side Dish. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
6 green onions or 4 French shallots
1/4 cup (60 mL) fresh parsley or dill, chopped
1/4 cup (60 mL) white wine or dry white vermouth
1/4 cup (60 mL) fish fumet or clam juice
1 1/2 to 2 lb (750 g to 1 kg) sole fillets
Juice of 1/2 a lemon
3 tbsp (50 mL) unsalted or salted butter, melted
1 tsp (5 mL) cornstarch
Salt and pepper to taste
Directions
Sprinkle the finely chopped green onions or French shallots, and the parsley or dill, over a generously buttered 8 x 12-inch (20 x 30 cm) glass or ceramic dish.
Pour in the white wine or dry white vermouth the fish fiimet or clam juice.
Lightly pepper the inside of each fillet, roll and set over ingredients in baking dish.
Sprinkle with the lemon juice and the melted butter.
Cover dish with waxed paper.
Microwave at HIGH 6 minutes per pound (500 g) of fish, basting once during cooking period.
Remove fish to a platter, keep warm.
Add the cornstarch to liquid in the pan.
Stir until thoroughly mixed.
Salt and pepper to taste.
Micro wave at HIGH 2 to 3 minutes or until creamy.
Pour over the fish.
To taste, surround with small boiled potatoes drained and rolled in finely chopped parsley.
Pour in the white wine or dry white vermouth the fish fiimet or clam juice.
Lightly pepper the inside of each fillet, roll and set over ingredients in baking dish.
Sprinkle with the lemon juice and the melted butter.
Cover dish with waxed paper.
Microwave at HIGH 6 minutes per pound (500 g) of fish, basting once during cooking period.
Remove fish to a platter, keep warm.
Add the cornstarch to liquid in the pan.
Stir until thoroughly mixed.
Salt and pepper to taste.
Micro wave at HIGH 2 to 3 minutes or until creamy.
Pour over the fish.
To taste, surround with small boiled potatoes drained and rolled in finely chopped parsley.
