Fillet Of Sole
|Sole fillets||3 Pound (6 Fillets)|
|Shallots||3 , finely chopped|
|Parsley||1 Tablespoon, chopped|
|Tarragon||1 Teaspoon, crushed|
|Fresh bread crumbs||1 Cup (16 tbs)|
|White pepper||To Taste|
|Dry vermouth||1 1⁄2 Cup (24 tbs)|
|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.
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.