Baked Sole In White Wine Sauce (Sole Bretonne) Recipe
- 4 x Sole fillets, cleaned
- 1 tsp Lemon juice
- 4 ounce Butter
- 1 lrg Leek, white part only, thinly sliced
- 3 x Shallots, finely minced Salt
- 1/2 c. Flour
- 1/3 c. Fruity white wine
- 1/3 c. Cream
- 1 Tbsp. Minced parsley
- Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice.
- Let stand for 15 min.
- Heat the butter in a saucepan.
- saute/fry leeks and shallots over medium-low heat for 5 to 6 min.
- Place in bottom of baking dish big sufficient to hold fillets in one layer.
- Dry fish with paper towels, and coat with flour.
- Arrange fish on top of vegetables.
- Sprinkle with salt, then wine.
- Cover tightly and bake for 15 min, basting occasionally.
- Pour cream over fish and return dish to oven, uncovered.
- Bake for 10 more min, undisturbed.
- Sprinkle with parsley before serving.
lemon juice, butter, only, shallots, flour, white wine, cream, parsley
Taken from cookeatshare.com/recipes/baked-sole-in-white-wine-sauce-sole-bretonne-75678 (may not work)