Printable Recipe: Printable Sole Recipes with French Flair

Sole Recipes with French Flair

Ingredients:

3/4 pound fresh mushrooms
4 tablespoons butter
2 tablespoons cooking oil
2 tablespoons shallots, finely chopped
1 teaspoon lemon juice
3 pound of sole or flounder fillet, skinned and cut into serving size pieces
3/4 cup dry white wine
Salt and pepper

Cream Sauce:

4 tablespoons butter
4 tablespoons flour
2/3 to 3/4 cup heavy cream
1 tablespoon salt
White pepper
4 to 8 tablespoons of soft butter

Note that sole recipes can generally be replaced with flounder where sole is not available.

Preheat the oven to 350 degrees. Wash and remove the caps from the mushrooms. Reserve 12 to 16 whole mushroom caps and slice the rest of the stems and caps. In a stainless steel skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat. Toss the whole mushroom caps into the skillet and lightly brown. Set them aside.

Then melt 2 tablespoons of butter and one tablespoon of oil in the skillet and add the rest of the mushrooms. Cook for about 2 minutes, stirring constantly, then add the shallots and cook for an additional minute. Add the lemon juice.

Butter a large oven and flame proof casserole dish and arrange the fillet pieces side by side in the dish. For fish that is less than 1/4 inch thick, fold it in half, so that all fish has a somewhat uniform thickness.

Salt and pepper the fillets and distribute the mushroom and shallot mixture over the top.

Pour the wine over the fish. Add just enough water to cover the top of the fish. Bring the casserole to a slow simmer on top of the stove. Cover with parchment paper and place in oven for 8 to 10 minutes. When the fillets are firm to the touch, they are done.

Remove from the casserole from the oven. With a bulb baster remove the liquid. Strain the liquid through a sieve into a bowl and set aside.

Set the casserole dish aside, and cover it to keep the fish warm.

Boil the liquid over high heat until it has reduced to 1 cup.

To make the sauce, melt 4 tablespoons of butter in a heavy 2-quart saucepan. Remove from heat and stir in the 4 tablespoons of flour. Return to low heat and cook for a minute or two stirring frequently.

Remove from the heat and slowly pour in the reduced liquid from the fish, whisking constantly to avoid lumps. Then return to high heat and cook, stirring constantly, until the sauce comes to a boil.

The sauce will be very thick at this point. Whisk in 1/2 cup of cream and reduce heat to a simmer, still stirring. Thin it slowly with the rest of the cream until the sauce becomes the desired consistency.

Once the fish settles, more juice will collect. So just before serving, draw off any additional juice with a bulb baster that may have accumulated in the casserole dish. Reheat the mushroom caps. Remove sauce from heat and beat in as much soft butter as you like.

Spoon sauce over the fish, and place a mushroom cap on each serving of fish.

Garnish with parsley and serve immediately.

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