You are here

Fillets De Sole Dugleree

Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Party, Healthy
Servings: 
4

Rate It

Your rating: None
4.25
Average: 4.3 (15 votes)