Summary

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

1. Wash the fish fillets, pat dry, drizzle with lemon juice and cover and let stand for 15 minutes.
2. Remove the dark green leaves from the leek, cut the yellow pieces with the celery into small slices. Peel and dice the shallots.
3. Preheat the oven to 180 °, then turn down the temperature.
4. Melt the butter and fry the vegetables in it over a mild heat.
5. Pat the fish fillets dry, season with salt and turn them in the flour, shake off any excess flour.
6. 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.
7. That tastes good with it: white bread or boiled potatoes.