French Fillet Of Sole Recipe

Name: French Fillet Of Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large fillets of sole; 1 lb. bay shrimp; 2 tsp. shallots or green onions, chopped; 3 c. dry white wine; 2 tsp. butter; 2 egg yolks; 1/2 c. heavy cream; 2 Tbsp. sweet butter; minced parsley; 1/2 tsp. dill weed

Servings: persons

8 large fillets of sole
1 lb. bay shrimp
2 tsp. shallots or green onions, chopped
3 c. dry white wine
2 tsp. butter
2 egg yolks
1/2 c. heavy cream
2 Tbsp. sweet butter
minced parsley
1/2 tsp. dill weed

1
Cut each fillet in half, making the cut across the width. Place several shrimp in the center of each and roll fillet around them.
2
In a buttered saucepan, add the shallots and the wine. Carefully lay the fillet rolls in the saucepan and cover with buttered round of wax paper and cook covered.
3
Poach gently about 10 minutes.
4
Remove dish to heated serving dish, reserving the liquid.
5
Reduce poaching liquid by 1/3.
6
In another saucepan, combine egg yolks and cream and a little of the hot poaching liquid.
7
Stir into the remaining poaching liquid, add dill and correct seasonings.
8
Stir in sweet butter and pour over the fillet rolls.
9
Sprinkle with parsley and more dill if desired.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large fillets of sole, 1 lb. bay shrimp, 2 tsp. shallots or green onions, chopped, 3 c. dry white wine, and more.

Yes, French Fillet Of Sole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Fillet Of Sole

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