3 or 4
How to cook French Sole Bercy
- 1 1/2 to 2 pounds (680 g to 1 kg) sole fillets
- 6 green onions or 4 shallots*, finely minced
- 1/4 cup (60 mL) fresh dill or parsley, minced
- 1/4 cup (60 mL) dry white wine or Vermouth
- 1/4 cup (60 mL) fish stock or clam juice
- Juice of 1/2 a lemon
- 3 tablespoons (45 mL) unsalted or salted butter, melted
- 1 teaspoon (5 mL) cornstarch
- Tiny boiled potatoes (optional)
- Minced parsley (optional)
- Sprinkle finely minced green onions or shallots and minced dill or parsley into a generously buttered 8 x 12-inch (20 x 30-cm) glass or ceramic dish.
- Pour in white wine or Vermouth and fish stock or clam juice.
- Lightly pepper on side of each sole fillet roll fillets, pepper inside rolls.
- Arrange fish rolls into a microwave-safe dish.
- Sprinkle fish rolls with lemon juice and melted butter.
- Cover dish with waxed paper.
- Microwave fish on 'MAXIMUM' for 6 minutes per pound (454 g) of fish, coating fish often with cooking juices while cooking.
- Transfer fish rolls onto a hot serving plate keep warm.
- Stir cornstarch into cooking juices.
- Stir until well blended salt and pepper, to taste.
- Microwave sauce on 'MAXIMUM' for 2 to 3 minutes, until creamy.
- Pour sauce all over fish rolls.
- If desired, arrange tiny boiled potatoes all around fish rolls sprinkle all over with chopped parsley.
Oven: 700 watts
Preparation time: 10 minutes
Cooking time: 15 minutes
*Shallots have more taste than green onions, but are sometimes hard to find and are more expensive - your choice.
Bercy - butter creamed with white wine and shallots and parsley. Bercy is an area in the east of the city of Paris (France).
This recipe for French Sole Bercy serves/makes: 3 or 4
The French Sole Bercy recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sole
Preparation Method: Microwave