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Fillet Of Sole Ostendaise

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  Butter 1 Tablespoon
  Shallots 1 Tablespoon, chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Sole fillets 2
  Salt To Taste
  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.

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