Fillets Of Sole Thermidor Recipes

Steps:

• Brush fillets with melted butter; sprinkle with seasoned salt and pepper. Starting with a short side, roll up. Place seam side down in a greased 9-in. square baking pan. Pour 1/2 cup milk over fillets. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add remaining milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in the cheese, sherry and tarragon., Drain pan juices from fish, reserving 1/4 cup; stir into cheese mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.

Steps:

• Trim fish fillets and poach in two cups of the court bouillon.
• Lift carefully onto a hot baking platter.
• Combine the flour and melted butter; add the court bouillon in which the fish was poached.
• Cook for three minutes; remove from heat.
• Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
• Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.

Steps:

• Preheat oven to 350.
• Split fillets lenghtwise and roll up, fastening with a toothpick if necessary.
• Place in shallow 10x16" baking dish.
• Pour milk over fish.
• Add salt and pepper; bake 30 minutes.
• When done, pour off milk and add slowly to melted margarine into which the flour has been added.
• Add cheese and stir until melted.
• Add lemon juice and pour sauce over fillets.
• Brown quickly under broiler.
• Serves 3-4, depending on the size of the fillets.

Steps:

• Preheat oven to 350 degrees F.
• In small saucepan over medium heat, melt 2 TBL butter (or margarine), salt, seasoned salt and pepper; use to brush fillets on both sides. Roll up each fillet from a narrow edge and place, seam side down, in a 9"x9" baking pan. Pour 1/2 cup milk over fillets and bake 25 minutes or until fish flakes easily when tested with a fork.
• Meanwhile, in same saucepan over medium heat, melt remaining butter and stir in flour until blended. Gradually stir in remaining 3/4 cup milk and cook, stirring constantly, until mixture is thickened. Reduce heat and stir in cheese until melted; stir in sherry.
• When fish is done, remove from oven and preheat broiler. Pour pan liquid off, reserving 1/4 cup; stir into cheese sauce. (If not using sherry, use 3 TBL more of pan liquid.) Pour sauce over fish; sprinkle with paprika. Broil about 1 minute or until sauce is slightly golden.
• *You may also use 16 ounces of frozen sole fillets, thawed. Arrange fillets in 12" x 8" baking pan (do not roll); proceed as above.

Steps:

• Place fillets in a greased baking dish.
• Combine rosemary, wine, lemon juice and pour over the fish.
• Top with scallions and mushrooms.
• Cover with aluminum foil.
• Bake in preheated 350-degree oven for about 15 minutes or until flaky.
• Sprinkle with parsley and season with salt and pepper.