Here are a few favorite Sole Recipes fit for the finest bistros, and served in your dining room.
But don't stop here! For a full list of our traditional French foods, a selection of appetizers and French Recipes desserts, visit our Julia Child Recipes page.
Sole Recipes: Fillets of Sole with Mushroom and Wine Sauce
(Filets de Soles Bonne Femme)
- 3/4 pound fresh mushrooms
- 4 tablespoons butter
- 2 tablespoons cooking oil
- 2 tablespoons shallots, finely chopped
- 1 teaspoon lemon juice
- 3 pound of sole or flounder fillet, skinned and cut into serving size pieces
- 3/4 cup dry white wine
- Salt and pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 2/3 to 3/4 cup heavy cream
- 1 tablespoon salt
- White pepper
- 4 to 8 tablespoons of soft butter
Note that sole recipes can generally be replaced with flounder where sole is not available.
Preheat the oven to 350 degrees. Wash and remove the caps from the mushrooms. Reserve
12 to 16 whole mushroom caps and slice the rest of the stems and caps. In a stainless steel
skillet, melt 2 tablespoons of butter and 1 tablespoon of oil over medium heat. Toss the
whole mushroom caps into the skillet and lightly brown. Set them aside.
Then melt 2 tablespoons of butter and one tablespoon of oil in the skillet and add the rest
of the mushrooms. Cook for about 2 minutes, stirring constantly, then add the shallots
and cook for an additional minute. Add the lemon juice.
Butter a large oven and flame proof casserole dish and arrange the fillet pieces side by
side in the dish. For fish that is less than 1/4 inch thick, fold it in half, so that all fish has a
somewhat uniform thickness.
Salt and pepper the fillets and distribute the mushroom and shallot mixture over the top.
Pour the wine over the fish. Add just enough water to cover the top of the fish.
Bring the casserole to a slow simmer on top of the stove. Cover with parchment paper
and place in oven for 8 to 10 minutes. When the fillets are firm to the touch, they are done.
Remove from the casserole from the oven. With a bulb baster remove the liquid.
Strain the liquid through a sieve into a bowl and set aside.
Set the casserole dish aside, and cover it to keep the fish warm.
Boil the liquid over high heat until it has reduced to 1 cup.
To make the sauce, melt 4 tablespoons of butter in a heavy 2-quart saucepan. Remove
from heat and stir in the 4 tablespoons of flour. Return to low heat and cook for a minute or two stirring
Remove from the heat and slowly pour in the reduced liquid from the fish, whisking
constantly to avoid lumps. Then return to high heat and cook, stirring constantly, until the sauce comes
to a boil.
The sauce will be very thick at this point. Whisk in 1/2 cup of cream and reduce heat to a
simmer, still stirring. Thin it slowly with the rest of the cream until the sauce becomes the
Once the fish settles, more juice will collect. So just before serving, draw off any additional juice
with a bulb baster that may have accumulated in the casserole dish. Reheat the mushroom caps.
Remove sauce from heat and beat in as much soft butter as you like.
Spoon sauce over the fish, and place a mushroom cap on each serving of fish. Garnish
with parsley and serve immediately.
Sole Recipes: Heavenly Sole Fish Cakes
Never again will you think of a fish cake as a Wednesday night meal! These fish cakes could be served in any
upscale bistro and they would be met with utter delight!
They could be made with any flaky white fish, but sole really makes a tasty dish!
Serve them over a bed of wilted watercress or spinach for a complete and eye pleasing entre.
- 1 pound of sole fish or other white fish (tilapia is an excellent choice)
- 3 cups of bread crumbs
- 1/3 cup green onions, thinly diced
- 1/2 cup real mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 egg slightly beaten
- 1 teaspoon of salt (more if you like)
- 1/2 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon thyme
- 1/8 teaspoon ground mustard
Start by mixing all of the dry spices together in a small bowl or container.
Bake the fish for 5 to 8 minutes, until barely done and it easily flakes apart. Remove the fish from the oven and allow to cool.
Then break the fish apart and place in a bowl. Next, toss about 2 cups of the bread crumbs with the fish.
In another bowl mix the mayonnaise, lemon juice, worcestershire sauce, the egg, and the spice mixture. Pour the mixture over the fish
and combine. Form the fish into cakes and roll in the rest of the bread crumbs to make a bread crumb surface.
Pan fry or broil until the outer portion of the fish cake is lightly golden.
Serve the fish cakes over wilted greens such as spinach or watercress for an elegant presentation.
We hope you enjoy these delicious sole recipes at your next dinner party!
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