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Serves/Makes: 2

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:

• 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; mis in a little of the 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.

Notes:

Duxelle: a mixture of chopped mushrooms, onions, shallots and freh 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: 2

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Main Ingredient: Sole
Preparation Method: Baked
Cuisine: French