Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1-1/2 Lbs. small sole fillets
- salt and white pepper
- 1 teaspoon dried tarragon leaves
- 1/2 cup water
- 1/2 cup dry white wine (OR 1/4 cup water)
- 1/4 Lb. mushrooms, sliced
- 3 Tablespoons butter or margarine
- 1-1/2 Tablespoons all purpose flour
- 2 egg yolks
- 1/2 cup whipping cream
- Garnish:
- chopped parsley
- lemon wedges
Makes: 4 servings
Prep time: 30 minutes
Baking time: 20 to 25 minutes
The flavorful liquid in which sole fillets are poached becomes the basis for a delicate cream sauce.
If you wish, you can substitute an equal weight of other varieties of mild-flavored fish fillets for the sole in this recipe.
Appropriate wine to serve with: a Chardonnay
Sprinkle sole fillets with salt and pepper. Fold in halves and place in a buttered baking dish in a single layer. Sprinkle with tarragon. Pour in water and wine.
Cover and bake at 350 degrees until fish looks opaque, 20 to 25 minutes.
While fish bakes, saute mushrooms in butter until lightly browned.
Carefully pour off and measure fish cooking liquid. Keep fish warm.
Stir flour into mushrooms; cook until bubbly. Remove from heat. Gradually mix in 1 cup of the fish liquid. Return to heat. Cook, stirring constantly, until thickened.
Beat egg yolks and cream in a small bowl. Stir in a little of the hot sauce. Pour egg mixture into remaining sauce. Cook, stirring, over low heat until thickened (DO NOT BOIL). Salt to taste.
Transfer sole to a heat proof serving dish. Pour on sauce. Place under broiler for 2 to 3 minutes.
Sprinkle with parsley and garnish with lemon, and serve.
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