Sole Braised with Shallots and White Wine

Name: Sole Braised with Shallots and White Wine (Sole Bercy)
Cuisine: France
Ingredients: 4 Dover soles, flukes or flounder (1 pound [450 g] each), or 2 flukes or flounder (2 pounds [900 g] each), filleted, bones reserved for the fish broth; 4 Dover soles, flukes or flounder (1 pound [450 g] each), or 2 flukes or flounder (2 pounds [900 g] each), filleted, bones reserved for the fish broth; 4 Dover soles, flukes or flounder (1 pound [450 g] each), or 2 flukes or flounder (2 pounds [900 g] each), filleted, bones reserved for the fish broth; 4 Dover soles, flukes or flounder (1 pound [450 g] each), or 2 flukes or flounder (2 pounds [900 g] each), filleted, bones reserved for the fish broth; 4 Dover soles, flukes or flounder (1 pound [450 g] each), or 2 flukes or flounder (2 pounds [900 g] each), filleted, bones reserved for the fish broth; 4 Dover soles, flukes or flounder (1 pound [450 g] each), or 2 flukes or flounder (2 pounds [900 g] each), filleted, bones reserved for the fish broth; salt; pepper; 1 teaspoon butter (for the pan), plus 3 tablespoons unsalted butter (for the sauce); 1 teaspoon butter (for the pan), plus 3 tablespoons unsalted butter (for the sauce); 2 shallots, chopped fine; ½ cup [125 ml] White Wine Fish Broth

Sole Bercy

Preparation info

Makes
2
main-course

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

4 Dover soles, flukes or flounder (1 pound [450 g] each), or

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Sprinkle the fillets with salt and pepper, cover them with plastic wrap, and refrigerate them. If necessary, cut some of the fillets so everyone gets the same amount.

Preheat the oven to 350°F[175°C/gas mark 4]. Butter the bottom of one or two heat-proof baking dishes just larg