Ingredients
2 lbs. Sole Fillets
Salt and Pepper
2 oz. White Mushrooms (sliced)
1 Medium Carrot (julienned – small strips)
1 Large Celery Stalk (diced medium)
1 Medium Yellow Onion (julienned – small strips)
1 Green Onion (cut in ¼ inch pieces)
2 tbsp. Butter
¾ cup (6 oz.) white wine or 2/3 cup dry vermouth with 1/3 cold water
1 baking dish or casserole – about 12 in. long, 2 in. deep
1 sheet of parchment paper cut to cover the baking dish
For the sauce:
2 tbsps. Flour
2 tbsps. Butter
2 oz. Cream (32%)
Lemon Juice
Salt and Pepper (to taste)
2 oz. Shredded Swiss Cheese
Procedure
• Preheat the oven to 350 degrees
• Season the sole filets with salt and pepper
• Place the filets in the buttered baking dish so that they overlap slightly
• Heat the butter in a skillet or frying pan
• Sauté the carrot, celery, and onions for about 5 minutes until softened and browned
• Add the mushroom for about 2 minutes, stir
• Season the vegetables with salt and pepper
• Cover the sole filets with the vegetable mixture
• Pour in the liquids so that the sole is barely covered
• Bring to the simmer on top of the stove
• Cover the dish with the parchment paper and place in the oven
• Bake in the oven for about 10 minutes, do not overcook
• Preheat the broiler
• Drain the dish into a small saucepan, lay the sole aside
• Beat the flour, butter, and cream into the hot liquid until thickened
• Add salt, pepper, and lemon juice to taste
• Cover the sole filets with the sauce
• Sprinkle on the swiss cheese
• Place the dish back in the oven under the broiler and brown for about 2 or 3 minutes
• • Serve with a green vegetable (Green beans, broccoli, asparagus, or roasted Brussel sprouts)