Sole Gascogne Recipe

Name: Sole Gascogne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 teaspoon spring onions, finely chopped; 1/2 teaspoon mild French mustard; 1 teaspoon parsley, finely chopped; 1 tablespoon tomato paste; 2 tablespoons tarragon vinegar; 1/2 cup sweet white wine; Salt and black pepper; 1 garlic clove, crushed; 2 whole sole (4 whole fillets); Salt and cayenne pepper; 1 tablespoon chopped chives; 1 tablespoon chopped parsley; 1/4 cup butter, melted; 1/2 cup mushrooms; 1/4 lemon, juiced, plus a little for the mushroom mixture; Salt and black pepper; 1 egg yolk; 1/2 cup bread crumbs; 2 tablespoons sweet white wine; 1/3 cup gruyere cheese; Paprika, to garnish

Servings: persons

2 tablespoons butter
1 teaspoon spring onions, finely chopped
1/2 teaspoon mild French mustard
1 teaspoon parsley, finely chopped
1 tablespoon tomato paste
2 tablespoons tarragon vinegar
1/2 cup sweet white wine
Salt and black pepper
1 garlic clove, crushed
2 whole sole (4 whole fillets)
Salt and cayenne pepper
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/4 cup butter, melted
1/2 cup mushrooms
1/4 lemon, juiced, plus a little for the mushroom mixture
Salt and black pepper
1 egg yolk
1/2 cup bread crumbs
2 tablespoons sweet white wine
1/3 cup gruyere cheese
Paprika, to garnish

1
Place butter in a saucepan and heat gently.
2
Add spring onions, mustard, parsley, tomato paste, tarragon vinegar, wine and season with salt and pepper.
3
Add the crushed garlic clove and cook on a gentle heat for 2 minutes.
4
Dry sole and season with salt, cayenne pepper, chives and parsley and spread with a little melted butter.
5
Place 1 fish fillet on top of the other, forming a sandwich, and lay in a well-buttered oven-proof dish.
6
Pour over sauce and place in a preheated 350 degree oven for 20 minutes.
7
Place clarified butter in a frypan, add the mushrooms and a squeeze of lemon juice and season with salt and pepper.
8
Remove the fish from the oven and pour sauce into a pan.
9
Add a little of the sauce to the egg yolk and then combine with the rest of the sauce.
10
Heat gently until sauce thickens.
11
Drain the mushrooms and add to the sauce.
12
Mix the bread crumbs with the wine, the remaining lemon juice and grated cheese.
13
Coat the fish with the thickened sauce and then cover with the bread crumb mixture.
14
Place under the broiler until golden, about 3 1/2 minutes.
15
Dust with paprika and serve.

275

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.

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 22 ingredients. The key ingredients include: 2 tablespoons butter, 1 teaspoon spring onions, finely chopped, 1/2 teaspoon mild French mustard, 1 teaspoon parsley, finely chopped, and more.

Yes, Sole Gascogne 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!

Sole Gascogne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions