Fillets of Sole Bercy

By John, 19 January, 2014
Region
France
Description

Fillets of Sole BercyI made this for Valerie's Home From Paris Dinner and again for a Feast of Southern France in 2018. It was light and delicate and easy. We get fresh sole often, so it's a good recipe to have handy.

Fish Stock is easy to make, and Fish Veloute is just fish stock thickened with a little flour and butter and then reduced. 

Yield
4 Servings
Preparation time
30 minutes
Ingredients
2 Shallot (minced)
8 Fillets of Sole (very fresh)
1⁄3 c Dry White Wine
2⁄3 c Fish Veloute (see link to recipe below)
1⁄3 c Cream
2 T Butter (Unsalted) (soft)
8 oz White Mushrooms (quartered or sliced)
2 T parsley (chopped)
Instructions
  1. Preheat oven to 350.
  2. Saute mushrooms in butter until cooked but not yet brown. set aside.
  3. Butter an ovenproof baking pan large and deep enough to hold the fillets in a single layer.
  4. Sprinkle half of the minced shallots over the bottom of the pan. Lay the fillets on top of the shallots. It's OK to fold them over if the pan is crowded.
  5. Add the wine and the stock to just cover.
  6. Spread the remaining shallots and add the mushrooms.
  7. Bake for 12-15 minutes, depending how large the fillets are.
  8. While the fish bakes, start the sauce by warming the cream and the fish veloute in a saucepan.
  9. When the fish is ready, transfer it (very gently!) to a serving dish and cover.
  10. Add the baking liquid to the sauce. Bring to a boil and reduce by half.
  11. Serve immediately.