Ingredients Jump to Instructions ↓

  1. Sauce

  2. 2 tablespoons 30ml Butter

  3. 1 teaspoon 5ml Finely-chopped spring onions

  4. 1/2 teaspoon 2 1/2ml Mild French mustard

  5. 1 teaspoon 5ml Finely-chopped fresh parsley

  6. 1 tablespoon 15ml Tomato paste

  7. 2 tablespoons 30ml Tarragon vinegar

  8. 1/2 cup 118ml Sweet white wine

  9. 1 Garlic clove - crushed

  10. Sole

  11. 2 Sole - (4 whole fillets)

  12. Salt-- to taste

  13. Cayenne pepper - to taste

  14. 1 tablespoon 15ml Chopped chives

  15. 1 tablespoon 15ml Chopped parsley

  16. 1/4 cup 49g / 1.7oz Butter - melted

  17. 1/2 cup 118ml Mushrooms

  18. 1/4 Lemon - juiced, plus

  19. A little for the mushroom mixture

  20. Salt - to taste

  21. Freshly-ground black pepper - to taste

  22. 1 Egg yolk

  23. 1/2 cup 73g / 2.6oz Bread crumbs

  24. 2 tablespoons 30ml Sweet white wine

  25. 1/3 cup 48g / 1.7oz Gruyere cheese

  26. Paprika - for garnish

Instructions Jump to Ingredients ↑

  1. Place butter in a saucepan and heat gently. Add spring onions, mustard, parsley, tomato paste, tarragon vinegar, wine and season with salt and pepper. Add the crushed garlic clove and cook on a gentle heat for 2 minutes.

  2. Dry sole and season with salt, cayenne pepper, chives and parsley and spread with a little melted butter. Place 1 fish fillet on top of the other, forming a sandwich, and lay in a well-buttered oven-proof dish. Pour over sauce and place in a preheated 350 degree oven for 20 minutes.

  3. Place clarified butter in a frypan, add the mushrooms and a squeeze of lemon juice and season with salt and pepper. Remove the fish from the oven and pour sauce into a pan. Add a little of the sauce to the egg yolk and then combine with the rest of the sauce. Heat gently until sauce thickens. Drain the mushrooms and add to the sauce.

  4. Mix the bread crumbs with the wine, the remaining lemon juice and grated cheese. Coat the fish with the thickened sauce and then cover with the bread crumb mixture. Place under the broiler until golden, about 3 1/2 minutes. Dust with paprika and serve.

  5. This recipe yields 2 servings.


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