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Fillets Of Sole Duglere

Amandamac's picture
I am not a glutton but an explorer of food and this European recipe of Fillets Of Sole Duglere is by far the best I have eaten ever. This Fillets Of Sole Duglere when served as Main Dish is sure to please your family members. It is an European cuisine delicacy. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
  Sole fillet 2 1⁄2 Pound
  Lemon juice 3 Tablespoon
  Butter/Margarine 3 Tablespoon
  Mushrooms 4 Medium, washed and sliced
  Salt 1 Teaspoon
  Pepper 1 Dash
  Dry white wine 1 Cup (16 tbs)
  Tomatoes 1 1⁄2 Pound (Medium Sized)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cayenne 1 Dash
  Fish stock 1 1⁄2 Cup (24 tbs)
  Parmesan cheese 3⁄4 Cup (12 tbs), grated
  Dry bread crumbs 3 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
Directions

GETTING READY
1. Preheat oven to 350F.
Lightly butter 13-by-9- by-2-inch baking dish
2. Rinse fillets under cold water and then place them to drain on paper towels.
Brush with 2 tablespoons lemon juice. Fold crosswise; place in prepared dish.
3. Lightly butter one side of a double thickness of waxed paper
4. Was the tomatoes and in hot water, scald tomatoes, and peel.
5. Cut in quarters; scrape seeds and center pulp into a sieve set over a bowl; press through sieve. Set aside.
6. Dice outer part of tomato. Set aside.
7. In small bowl, toss bread crumbs and melted butter and set aside.
8. Preheat the broiler

MAKING
9. Melt 3 tablespoons butter in small saucepan.
10. Add mushrooms; sprinkle with 1 tablespoon lemon juice, 1 teaspoon salt, and the pepper; toss.
11. Add wine and 1/4 cup water; bring to boiling.
12. Pour over fish, and then place, buttered paper, butter side down, over fish. Bake 15 to 20 minutes, or just until fish flakes easily when tested with a fork.
13. Carefully remove fish from baking dish, and arrange, slightly overlapping, in shallow 1-1/2- or 2-quart broiler-proof serving dish.
14. Top with the mushrooms. Cover; keep warm.
15. Strain fish stock into a 2-cup measure and reserve 1-1/2 cups for sauce. Prepare the sauce by melting 1/4 cup butter in medium saucepan.
16. Remove from heat; stir in flour, salt, and cayenne. Stir in 1-1/2 cups fish stock and the tomato puree; cook over medium heat, stirring constantly, until mixture thickens and comes to boiling.
17. Stir in 1/2 cup Parmesan. Return to boiling, stirring constantly; reduce heat; simmer 5 minutes.
18. Add diced tomato. Pour off liquid from fish and mushrooms. Spoon sauce over everything
19. Sprinkle the breadcrumbs over sauce; then sprinkle with remaining Parmesan. Run dish under broiler 3 to 5 minutes, or until top is golden-brown.

SERVING
20. Serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sole
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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