Catholic Recipe: Sole with Red Wine and Onions
Also Called: Filet de Sole Maconnaise
Arrange sole in oven-proof dish. Pour lemon juice, wine, water, herbs, garlic, onion slices, peppercorns over it. Bake 15 minutes at 350°.
Cook mushrooms 6 minutes in 2 tablespoons melted butter. Set aside.
Sauté onions 6 minutes in 2 tablespoons melted butter in saucepan; reserve. Utilizing same pan in which onions were sautéed, remove pan from fire, add flour, seasoning; stir until smooth. Add stock; simmer 6 minutes. Boil onions in the above mixture, adding remaining butter, cream, dash cayenne; boil 6 minutes. Serve onions and sauce over fish, garnished with mushrooms.
Yield, 4 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965