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Fillets De Sole Dugleree

  Onion 7
  Sliced mushrooms 8 Ounce
  Butter 4 Tablespoon
  Tomatoes 3 Medium
  Sole fillets 1 Pound
  Dry white wine 1 Cup (16 tbs)
  Egg yolks 3
  Sour cream 2 Tablespoon
  Chopped parsley 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Saute onion and mushrooms in 2 tablespoons butter in large skillet.
Chop tomatoes coarsely; add to mushroom mixture.
Arrange sole on tomato mixture; add wine.
Sprinkle with salt and pepper; cover.
Cook over low heat until sole is poached; do not boil.
Remove from heat; transfer sole to heated platter.
Boil tomato mixture over high heat until liquid has been reduced by half.
Melt remaining butter.
Combine egg yolks, sour cream and butter; stir small amount of egg mixture into tomato mixture.
Return to pan.
Cook, shaking par, until boiling.
Season with salt and pepper; add parsley.
Pour sauce over sole.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 423 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 10.1 g50.5%

Trans Fat 0 g

Cholesterol 229.4 mg76.5%

Sodium 221.9 mg9.2%

Total Carbohydrates 28 g9.5%

Dietary Fiber 5.2 g20.9%

Sugars 13.5 g

Protein 27 g53.9%

Vitamin A 29.9% Vitamin C 55.2%

Calcium 11.8% Iron 9.6%

*Based on a 2000 Calorie diet

Fillets De Sole Dugleree Recipe