Sole Fillets Marguery Recipe

Serves/Makes: 8 servings

Ingredients:

• 8 sole or flounder fillets (about 6 ounces each)
• Salt
• Juice of 1 lemon
• 8 large cooked shrimp
• 8 cooked mushrooms
• 8 raw oysters
• Sauternes wine*
• 2 tablespoons butter
• 2 tablespoons flour
• 4 ounces sweet butter
• 1/2 cup unflavored heavy cream
• Cayenne pepper
• Buttered Parsley Potato Balls, to serve (optional)

How to cook Sole Fillets Marguery:

• Preheat oven to 375°F (190°C).
• Salt fillets of sole, fold with the ends tucked under, and place in a buttered shallow baking dish. Sprinkle with the strained lemon juice and garnish each fillet with 1 shrimp, 1 mushroom, and 1 oyster.
• Almost cover the fillets with a Sauternes wine. Cover dish with buttered paper and place in a 375°F (190°C) oven to poach for no longer than 15 minutes.
• Remove from oven. Keep the fish fillets well covered and warm.
• Carefully pour juice into a casserole and reduce by boiling to about 1/3. Melt butter and stir in flour. Add the reduced juice to this paste and stir until smooth. Boil briskly for a few minutes, stirring well. Remove from heat. At this point turn on the broiler and allow to preheat.
• Light stir in sweet butter with a wooden spoon, one small lump at a time. Add unflavored heavy cream. Season with a pinch of cayenne pepper and salt to taste.
• Arrange the fillets on the center of a platter with the oysters, shrimp, and mushrooms. Pour sauce over all and place under the broiler for a minute or two to lightly brown.
• Put small, cooked potato balls that have been buttered and strewn with chopped parsley around the fish, if desired.

Note:
The Sole Fillets Marguery recipe easy to cook and so good!

Comments:
Marguery Sauce a sauce made from a reduced mixture of white wine and fish stock blended with egg yolks and butter. The sauce, which was developed by French chef Nicolas Marguery in the late 1800s, is most often served with mild fish, such as sole.

*Sauternes is a French dessert wine from the Sauternais region of the Graves section in Bordeaux. It is made from a very late harvested Sauvignon Blanc and Semillon grapes. Substitution: A sweet, late harvest white wine.

This recipe for Sole Fillets Marguery serves/makes: 8 servings

Main Ingredient: Sole 
Preparation Method: Baked 
Cuisine: French