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Filetti Di Sogliola Buona Donna's picture
  Skinless sole fillets 1 Pound
  Button mushrooms 1 Cup (16 tbs) (caps and stems)
  Green onion 1 , minced
  Chopped parsley 2 Tablespoon
  Dry white wine 4 Ounce
  Fish stock 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1 Pinch
  Heavy cream 4 Ounce

Place the fillets in a buttered casserole dish, and cover with the mushroom stems, green onion, half the chopped parsley, the wine and stock.
Place in a preheated 375°F./190°C oven for 10-15 minutes until the fish is flaky, then remove to a heated platter.
Heat the butter in a saucepan, and add the mushroom caps, whole or halved depending on the size.
Cook and shake for 2 minutes.
Add the flour, and cook for 1 minute, then strain the cooking juices into the pan very slowly, stirring constantly.
Season with salt and pepper, bring to a boil, and cook for 1 minute.
Just before serving, stir in the cream and cook until it is heated, then pour the sauce over the fillets and sprinkle with the rest of the chopped parsley.
Garnish with parsley sprigs, and serve with new boiled potatoes.

Recipe Summary

Main Dish

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