Breton Sole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 sole (s), fillets
- 1 teaspoon lemon juice
- 2 leeks
- 2 stalks celery
- 2 shallot (s)
- 4 tablespoon butter
- 0.5 teaspoon ½ salt
- 0.5 ½ cup flour
- 100 ml white wine
- 100 ml cream
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Wash the fish fillets, pat dry, drizzle with lemon juice and cover and let stand for 15 minutes.
- Remove the dark green leaves from the leek, cut the yellow pieces with the celery into small slices. Peel and dice the shallots.
- Preheat the oven to 180 °, then turn down the temperature.
- Melt the butter and fry the vegetables in it over a mild heat.
- Pat the fish fillets dry, season with salt and turn them in the flour, shake off any excess flour.
- Put the vegetables in an ovenproof dish and fold the fish fillets on top. Drizzle some wine around the sole fillets and cover the pan in the oven. Pour a little white wine over the fillets every 5 minutes: after 15 minutes pour the cream over the fillets and vegetables, and bake everything uncovered for another 5 minutes. Sprinkle the fillets with the parsley.
- That tastes good with it: white bread or boiled potatoes.
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