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Serves/Makes: 6 - 8

Ingredients:

• 2 Dover sole, into fillets
• 4 ounces mushroom duxelle*
• 2 shallots, minced
• 1 cup (250 mL) dry white wine
• 1 1/2 cups (375 mL) heavy cream (35%)
• Beurre manie (flour and soft butter mixture)
• 1 egg yolk
• Caviar
• Salt and pepper, to taste

How to cook Sole Fillets - Ritz Style:

• Half sole fillets lengthwise stuff each half with mushroom duxelle.
• Sprinkle minced shallots into a buttered oven-safe dish top with stuffed sole fillets, salt, pepper and pour in dry white wine.
• Bring to a boil transfer dish into a preheated 375°F (190°C) oven, and bake sole fillets for 7 to 8 minutes.
• Remove sole fillets from dish reserve fillets, hot.
• Pour 1 cup (250 mL) of the heavy cream into cooking broth reduce by at least 1/3rd, over low heat.
• Season with salt and pepper add a little beurre manie, until smooth.
• Just before serving, away from heat, stir in egg yolk, already mixed with remaining 1/2 cup (125 mL) heavy cream.
• Thoroughly mix.
• Coat sole fillets with sauce.
• Serve, garnished with a little caviar.

Comments:

*Duxelle: a mixture of chopped mushrooms, onions, shallots and fresh herbs, fried in butter until the moisture has evaporated it can be thickened with chopped eggs and breadcrumbs it can also be flavored with garlic.

This recipe for Sole Fillets - Ritz Style serves/makes: 6 - 8

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Main Ingredient: Sole
Preparation Method: Baked
Cuisine: French