Sole with Red Wine

A delicately flavoured lemon and red zoine sauce makes this an excellent light luncheon dish. Serve with new potatoes and a mixed salad.

1 oz. butter

2 small onions, finely chopped

8 oz. mushrooms, wiped clean and sliced

1 teaspoon salt

5 teaspoon black pepper

8 sole fillets, skinned

6 fl. oz. dry red wine

4 fl. oz. fish stock

1 oz. beurre manie

1 tablespoon chopped fresh parsley juice of lemon

Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).

In a small saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry them, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the mushrooms, half the salt and half the pepper and cook, stirring occasionally, for 3 minutes.

With a slotted spoon, transfer the mixture to a large, shallow casserole and spread it over the bottom. Place the sole fillets on top and sprinkle them with the remaining salt and pepper.

In a small saucepan, bring the wine and stock to the boil over high heat. Pour the boiling liquid over the fish. Cover the casserole and place it in the oven. Cook the mixture for 15 to 20 minutes or until the fish flesh flakes easily when tested with a fork.

Remove the dish from the oven and carefully transfer the fillets to a warmed serving dish. Keep warm while you finish the sauce. Strain the cooking liquid into a small saucepan, pressing down hard on the vegetables with the back of a wooden spoon.

Place the pan over high heat and boil the sauce until it is reduced by about one-third. Reduce the heat to low and stir in the bcurrc manie, a little at a time. When the sauce has thickened, stir in the parsley and lemon juice. Taste the sauce and add more salt and pepper if necessary.

Pour the sauce over the fillets and serve at once.

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