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Fillet Of Sole

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  Sole fillets 3 Pound (6 Fillets)
  Butter 1 Pound
  Shallots 3 , finely chopped
  Parsley 1 Tablespoon, chopped
  Tarragon 1 Teaspoon, crushed
  Fresh bread crumbs 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  White pepper To Taste
  Dry vermouth 1 1⁄2 Cup (24 tbs)
  Lemon 1⁄2
  Sliced mushrooms 1⁄2 Pound
  Toasted sliced almonds 2 Tablespoon

Rinse fillets of sole under cold running water and pan dry on paper towels.
In a large ovenware dish, melt 3/4 cup butter in a 300 degree oven.
Remove dish from oven and sprinkle shallots and herbs over the bottom.
Meanwhile increase oven temperature to 425 degrees.
In a separate shallow skillet, melt 1/2 cup butter.
Dip one side of each fillet into the melted butter and then into bread crumbs.
Place sole, breaded-side up, in the hot ovenware dish.
Season with salt and pepper.
Add enough dry vermouth to half submerge the fish without wetting the crumb topping.
Dribble another 1/2 cup melted butter over the fillets.
Place in a hot 425 degree oven and cook until brown, about 30 minutes.
While fillets are cooking, saute' the 1/2 pound of sliced mushrooms in a little of the extra melted butter.
Remove fillets from oven and place on a hot serving dish.
Garnish with a bit of chopped parsley and the toasted almonds.
Reduce the juice in the pan the fillets were cooked in, to about 4 to 5 tbs over medium-high heat.
Remove from heat and stir in remaining 1/4 cup butter, swirling pan to obtain a light, frothy sauce.
Add a squeeze of lemon.
Check seasonings.
Add sauteed mushrooms to sauce.
Pour some sauce around the fillets and serve the additional sauce in a warmed gravy boat for those who would like more sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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Fillet Of Sole Recipe