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Fillets Of Sole En Casserole

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Ingredients
  Parsley sprigs 4 , chopped
  Green onions 2 , chopped
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  White wine 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sole fillets 2 Pound
  Butter/Margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Egg yolk 1
Directions

MAKING
1) In a skillet, add parsley, green onions, salt, pepper, wine and water and allow to boil.
2) Drop in the fish and poach for 10 minutes.
3) Transfer the fish to a shallow broiler-proof casserole, and continue boiling the liquid in the skillet till reduced to 1 cup.
4) In the top part of a double boiler, add 2 tablespoons butter and heat.
5) Work in the flour, fish liquid and half of the cream.
6) Stir till thick, then add in the remaining cream and the egg yolk.
7) Stirring continuously, pour a small amount of sauce over the mixture.
8) Pour the mix back into the double boiler.
9) While stirring, cook the mix a little longer, then add in the left over butter.
10) Cover the sauce with the fish and place under broiler to brown.

SERVING
11) Garnish with parsley and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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