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Fillets of Sole In Court Bouillon

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Ingredients
  Parsley sprigs 4 , chopped
  Green onions 2 , chopped
  Salt 1 Teaspoon
  White pepper 1⁄8 Teaspoon
  White wine 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Sole fillets 2 Pound
  Butter/Margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Egg yolk 1
Directions

To prepare court bouillon, put first 6 ingredients in skillet and bring to boil.
Simmer for 5 minutes.
Add fish and poach for about 10 minutes.
Remove fish to a shallow broilerproof casserole; reduce liquid to 1 cup.
In top part of double boiler melt 2 tablespoons butter and blend in flour.
Add fish liquid and half of cream.
Cook, stirring, until thickened.
Mix remaining cream and egg yolk.
Pour small amount of sauce over egg mixture, stirring.
Pour back into double boiler and cook for a few minutes longer, stirring.
Add remaining butter and pour over fish.
Brown under broiler.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Browned
Ingredient: 
Onion
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 585 Calories from Fat 309

% Daily Value*

Total Fat 35 g54%

Saturated Fat 20.6 g103.1%

Trans Fat 0 g

Cholesterol 261.5 mg87.2%

Sodium 698.1 mg29.1%

Total Carbohydrates 10 g3.2%

Dietary Fiber 0.49 g2%

Sugars 0.8 g

Protein 46 g91.3%

Vitamin A 32.6% Vitamin C 14.3%

Calcium 10% Iron 9.2%

*Based on a 2000 Calorie diet

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Fillets Of Sole In Court Bouillon Recipe