Sole Bercy

Easy.Meals's picture

Aug. 27, 2010


Sole fillets 1 1/2 Pound
Fish stock 1/2 Pint
Shallots 2 Small , chopped
White wine 1/2 Pint
Butter 3 Ounce
Salt To Taste
Lemon juice 1/2
Chopped parsley 2 Tablespoon
Medium cream 5 Tablespoon
Dry breadcrumbs 1 Tablespoon


Place fillets in buttered shallow ovenproof dish, add stock; cover with sheet of greaseproof paper, poach in moderate oven, Mark 4, 350°F.

10 to 15 minutes or until tender.

Saute shallots in 1/2 oz. butter.

Add wine, bring to boil; boil over high heat until liquid is reduced by half.

Train liquid from fish into saucepan with shallots and wine; add salt, pepper, lemon juice and chopped parsley.

Bring to boil, add remainder of butter, stir until melted.

Remove from heat, stir in cream.

Spoon sauce over fish fillets, sprinkle with breadcrumbs.

Place under hot grill or in hot oven, Mark 7, 425°F. until top is lightly brown.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1836Calories from Fat 733

 % Daily Value*

Total Fat 82 g126.2%

Saturated Fat 48 g240%

Trans Fat 0 g


Sodium 1597 mg66.54%

Total Carbohydrates 85 g28.3%

Dietary Fiber 1 g4%

Sugars 30 g

Protein 141 g282%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet