My Mom'S " Sole " Recipe

Name: My Mom'S " Sole "
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sole fillets (about 2 lbs); 3/4 teaspoon salt; 1 dash pepper; 7 tablespoons butter (divided); 2/3 cup water; 1/4 cup white wine (chardonnay); 1 small onion (sliced); 1 bay leaf; 3 tablespoons flour; 1/4 cup light cream; 1 lb mushroom (sliced); 1/2 teaspoon lemon juice; 1 dash salt; 1 dash cayenne; 1 tablespoon chopped parsley or 1 tablespoon watercress; Hollandaise Sauce; 3 egg yolks; 1/4 cup butter (melted); 1/4 teaspoon salt; 2 tablespoons lemon juice; 1/4 cup heavy cream (whipped until soft peaks hold)

Servings: persons

6 sole fillets (about 2 lbs)
3/4 teaspoon salt
1 dash pepper
7 tablespoons butter (divided)
2/3 cup water
1/4 cup white wine (chardonnay)
1 small onion (sliced)
1 bay leaf
3 tablespoons flour
1/4 cup light cream
1 lb mushroom (sliced)
1/2 teaspoon lemon juice
1 dash salt
1 dash cayenne
1 tablespoon chopped parsley or 1 tablespoon watercress
Hollandaise Sauce
3 egg yolks
1/4 cup butter (melted)
1/4 teaspoon salt
2 tablespoons lemon juice
1/4 cup heavy cream (whipped until soft peaks hold)

1
Make Hollandaise: In double boiler top with wire whisk, slightly beat egg yolks. Slowly beat in melted butter. Cook, stirring, over hot water (water in base should not touch upper pan) just until thick. Mixture will curdle if cooked too long. Whisk the heavy cream into sauce. Gradually beat in lemon juice and 1/4 teaspoon salt. Beat until as thick as mayonnaise. Set aside to cool.
2
Preheat oven to 350u00b0F.
3
Gently rinse fillets and pat dry with paper towels. Place dark side up on board. Sprinkle fillets with 3/4 teaspoon salt and dash of pepper. Dot with 2 tablespoons butter.
4
Starting at narrow end, roll up fillets. Secure with toothpicks. In buttered shallow baking dish, stand fillets upright on even sides. Pour water and white wine over fish. Top with sliced onion and bay leaf.
5
Bake, uncovered, 15 minutes or until fish flakes when tested with fork. Remove bay leaf and onion. Remove fillets to oven-proof platter and keep warm. (Leave the oven on; you'll be broiling these soon.) Remove toothpicks gently; fish is fragile. Strain fish stock, reserving 1 1/4 cups liquid.
6
Melt 3 tablespoons butter in saucepan. Remove from heat. Stir in flour and dash cayenne until smooth. Gradually stir in fish stock and bring to boil, stirring. Reduce heat and simmer 3 minutes. Stir in light cream and mix well. Pour over fish.
7
Increase oven temperature to broil.
8
Melt remaining 2 tablespoons butter and saute mushrooms. Add lemon juice and salt. Cook until tender. Spoon mushrooms around fish. Pour Hollandaise sauce over fillets. Broil 4 inches from heat source until golden brown. Garnish with parsley or watercress.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 6 sole fillets (about 2 lbs), 3/4 teaspoon salt, 1 dash pepper, 7 tablespoons butter (divided), and more.

Yes, My Mom'S " Sole " falls under the General 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.

That's it — enjoy your meal!

My Mom'S " Sole "

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions