Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Minced green onions

  2. 2 tablespoons 30ml Flour

  3. 1 1/2 cups 355ml Milk - warmed

  4. 1/2 cup 118ml Rich chicken broth

  5. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  6. 1 Tabasco sauce

  7. 1 Dried thyme

  8. 1/2 cup 118ml Blewit Duxelles* - (see Duxelles)

  9. 1/2 cup 118ml Heavy cream

  10. 8 Sole fillets

  11. 2 tablespoons 30ml Butter

  12. 1 tablespoon 15ml Safflower oil

  13. 1/4 cup 36g / 1 1/3oz Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Alternate Mushrooms: Black Saddle Mushroom, Common Store Mushroom In a heavy saucepan, melt the butter and cook the onions until translucent. Mix in the flour and stir until golden. Slowly add the milk, chicken broth, white pepper, Tabasco, and thyme. Whisk until smooth and thick. Add the duxelles and stir in well. Slowly add the cream and blend well. Cut each sole fillet in half. In a saute pan or skillet, lightly brown the fish on both sides in the butter and oil over medium heat. Place a generous tablespoon of sauce in each dish. Place 2 pieces of the browned sole on the sauce. Top with more sauce and sprinkle with 1 tablespoon of Parmesan cheese. Place under a preheated broiler until the sauce is bubbling and the top is brown. This recipe yields 4 main course servings.


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