Sole Gascogne

Specialty of Chateau de Marcues at Cahors, France

Yield:
2 servings
Level:
Easy
Ingredients
  • Sauce:
  • 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
Directions
  • Place butter in a saucepan and heat gently. Add spring onions, mustard, parsley, tomato paste, tarragon vinegar, wine and season with salt and pepper. Add the crushed garlic clove and cook on a gentle heat for 2 minutes.

  • Dry sole and season with salt, cayenne pepper, chives and parsley and spread with a little melted butter. Place 1 fish fillet on top of the other, forming a sandwich, and lay in a well-buttered oven-proof dish. Pour over sauce and place in a preheated 350 degree oven for 20 minutes. Place clarified butter in a frypan, add the mushrooms and a squeeze of lemon juice and season with salt and pepper. Remove the fish from the oven and pour sauce into a pan. Add a little of the sauce to the egg yolk and then combine with the rest of the sauce. Heat gently until sauce thickens. Drain the mushrooms and add to the sauce. Mix the bread crumbs with the wine, the remaining lemon juice and grated cheese. Coat the fish with the thickened sauce and then cover with the bread crumb mixture. Place under the broiler until golden, about 3 1/2 minutes. Dust with paprika and serve.


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