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Catholic Recipe: Fillet of Sole


  • 6 fillets of sole
  • lemon juice
  • 2 tablespoons tarragon-vinegar
  • 1/2 cup Chablis
  • 1/4 cup water
  • 2 tablespoons butter
  • 2 tablespoons flour
  • pepper, salt
  • 1/2 cup light cream
  • 8 mushrooms, cooked
  • 1 bay leaf
  • 2 egg yolks, slightly beaten
  • Details

  • Serves: 4
  • Prep Time: 45 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Filet de Sole Bonne Femme


Wash fillets with lemon juice, water; dry. Arrange in oven-proof dish. Pour vinegar, wine, 1/8 cup water over; season; cover with wax paper. Cook 15 minutes at 350°. Remove fillets to warmed serving dish. Reserve stock.

Blend in flour, pepper and salt. Add s/???? cup fish stock, cream, mushrooms and bay leaf. Cook, stirring constantly, until mixture thickens and comes to a boil. Add small amount hot mixture to egg yolks, stirring rapidly. Return to saucepan and cook 2 minutes longer. Serve over fish.

Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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