Fillet Of Sole Ostendaise
|Shallots||1 Tablespoon, chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
|Cream||1 Cup (16 tbs)|
|Shrimp||3 Tablespoon, chopped (San Francisco Bay / Gulf)|
|Parsley||1 Tablespoon, chopped|
|Hollandaise sauce||2 Tablespoon|
Butter a baking dish; add shallots and wine.
Flatten filets, season lightly with salt and pepper, and score slightly with a knife so that the filets will not curl.
Fold filets in half length wise, and place in a pan.
Cook on top of stove until the wine starts to simmer, then transfer to a 350° oven until filets are cooked, about 7-10 minutes.
Remove filets from pan and keep warm.
Return pan to stove, cook wine until nearly evaporated; add cream, evaporate slightly.
Add shrimp and parsley.
Remove from heat.
Add Hollandaise sauce, and stir well.
Pour sauce over fish.