FILLETS OF SOLE IN WHITE WINE
This is from my Dutch cook book. It's very simple and tastes great. A quick week night meal. I would use a nice Pinot Grigio wine - use a cup for the recipe, and save the rest to serve with dinner.
Provided by PanNan
Categories Dutch
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Salt the fillets and place them in a greased ovenproof dish.
- Add the wine, 3 tbsp of butter and the chopped mushrooms.
- Cover and bake 20 minutes in a 350 oven.
- Make the sauce: melt the butter in a sauce pan, add the flour and stir.
- Pour the juices from the baked fish into the butter/flour mixture.
- Stir and simmer a couple of minutes.
- Pour the sauce over the fish and serve.
SOLE ALMONDINE
Steps:
- Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
- Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
- Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
FILLET OF SOLE IN WHITE WINE
Make and share this Fillet of Sole in White Wine recipe from Food.com.
Provided by Barb G.
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Wash and dry fillets and season with salt and pepper.
- Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
- Cover with greased paper facing down, then cover dish and bake 20 minutes.
- Carefully remove fillets from baking dish.
- Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
- Blend in the flour, add the cream, and cook 4 minutes.
- Pour over fish and serve.
SOLE WITH LEMON-BUTTER SAUCE
Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
- Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
- Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.
Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 g
FILLET OF SOLE WITH WHITE WINE & WALNUTS
Make and share this Fillet of Sole with White Wine & Walnuts recipe from Food.com.
Provided by Judith N.
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees.
- Put fish in single layer in oiled shallow baking dish.
- Sprinkle with cayenne, add broth and wine.
- Cover and bake 15 to 20 minutes, just until fish is opaque in thickest part.
- Remove from oven, pour liquid into small saucepan.
- Cover fish and keep warm while making sauce.
- Boil liquid over moderately high heat, until only about 1/3 remains.
- Stir in walnuts, parsley and butter/margarine.
- Pour over fish and serve.
SOLE IN WHITE WINE AND BUTTER SAUCE
This is extremely quick and easy. I have left off the sauce and the breading/crust still works nicely for most fish, including whiting, flounder, salmon, or tilapia. Matzah meal can be substituted for the breading and if you don't have seasoned crumbs you can just add a bit of garlic salt and whatever flavors seem tasty to you at the moment.
Provided by baezus
Categories Kosher
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
- Place melted butter in a shallow bowl. Place bread crumbs, parsley, and garlic in another shallow bowl and combine.
- Rinse fish and pat dry. In assemly line fashion, dip both side of fillets in butter and then coat both sides with bread crumb mixture. Place in prepared pan.
- Bake, uncovered at 425 degrees for 10 minutes.
- Meanwhile, pour wine into a saucepan and cook for 3 to 5 minutes over medium heat, stirring occasionally.
- Mix in lemon juice and broth. Bring to a boil over midium-high heat, and continue boiling until sauce reduces by about half and thickens.
- Place fish on platter or individual plates. Spoon sauce over fillets and garnish with lemon slices.
Nutrition Facts : Calories 430.2, Fat 25.9, SaturatedFat 15.3, Cholesterol 139.6, Sodium 815.6, Carbohydrate 12.4, Fiber 0.8, Sugar 1.5, Protein 33.5
SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Run the fingers lengthwise down the center of each fillet. If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
- Lay out the fillets on a flat surface, skinned side down. Using a flat mallet, pound each fillet lightly to flatten. Do not break the flesh.
- Spoon equal portions of the shrimp mousse into the center of each fillet. Roll up each fillet to enclose the filling. Fold the ends of each fillet over the mousse to enclose it.
- Preheat the oven to 400 degrees.
- Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer. Rub the bottom of the dish with one teaspoon of the butter. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
- Arrange the paupiettes, seam side down, on the dish. Scatter the mushrooms between the paupiettes, cap side down.
- Pour the wine over all. Sprinkle the top with salt and pepper. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
- Place the dish on the stove and bring the wine to the simmer.
- Place the dish in the oven and bake 10 minutes.
- Remove the dish. Using a spatula, transfer the paupiettes, one at a time, to a serving dish. Cover each paupiette with one mushroom cap, cap side up. Cover with foil and keep warm.
- Pour the cooking liquid into a skillet and bring to the boil. Cook over high heat until reduced to about one-half cup. Add any liquid that has accumulated around the covered fish fillets.
- Add the veloute and stir to blend. Add the cream and bring to the boil. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pushing it through with a wooden spoon. Bring this sauce to the boil in a saucepan.
- Off heat, swirl in the remaining two tablespoons of butter. When it is melted, add the lemon juice.
- Spoon the hot sauce over the paupiettes and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 19 grams, Sodium 1119 milligrams, Sugar 3 grams, TransFat 0 grams
POACHED FILLET OF SOLE
Make and share this Poached Fillet of Sole recipe from Food.com.
Provided by spritzker
Categories Low Cholesterol
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
- Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
- Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
- Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
- This is good with brown rice and a salad.
Nutrition Facts : Calories 398.1, Fat 14.1, SaturatedFat 2.4, Cholesterol 102.2, Sodium 696.1, Carbohydrate 26.8, Fiber 3.5, Sugar 8, Protein 32.6
FILLETS OF SOLE IN WHITE WINE SAUCE
Steps:
- 1. In a 2 quart saucepan combine clam juice, wine, bay leaf, peppercorns, salt, parsley, garlic and 1/2 cup water.
- 2. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes.
- 3. Meanwhile, preheat oven to 350.
- 4. Wipe filets with damp paper towels, sprinkle with lemon juice and fold each into thirds.
- 5. Arrange in a shallow baking dish that has been sprayed with a non-fat cooking spray.
- 6. Strain clam juice mixture over filets.
- 7. Cover dish tightly with foil.
- 8. Poach fish in oven for 15 minutes.
- 9. Drain filets, reserving 1 cup liquid for sauce.
- 10. Keep filets warm on serving platter.
- 11. Make sauce and pour over filets.
- 12. Sprinkle with parsley and serve.
OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup - thicker than you may imagine - stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
- Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
- While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
- When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 2 grams, TransFat 0 grams
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