Fillet De Sole Dugleree (France) Recipe

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Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 3 shallots, minced 8 oz. mushrooms, sliced 4 T butter 3 medium tomatoes, peeled 1 lb sole fillets 1 c dry white wine salt and pepper 3 egg yolks, beaten 2 T sour cream 1 tsp parsley, chopped

Directions:	Directions: Saute shallots and mushrooms in 2 T of the butter. Halve tomatoes; remove juice and seeds. Chop tomatoes coarsely; add to mushroom mixture. Arrange sole on tomatoes; add wine. sprinkle to taste with salt and pepper. Cover. Cook gently until sole is poached. Do not boil. Remove pan from heat. Transfer sole to a platter. Boil pan liquid quickly to reduce. Melt remaining butter. Mix egg yolks, sour cream, and butter. Stir a small amount of hot liquid into egg mixture. Stir back into the pan. Bring to a boil. Season with salt and pepper; add parsley. Pour over the sole. 4 servings.

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Fillet De Sole Dugleree (France) Recipe

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Directions: