Filets de Soles Farcis

Name: Filets de Soles Farcis (Stuffed Fillets of Sole)
Cuisine: France
Ingredients: ¾ cup cream; 1 tablespoon flour; Dash of nutmeg; Salt, pepper, and sugar; 1 (5-ounce) box, or 1 cup, minced fresh mushrooms; Butter; 4 fillets of sole; ¼ cup white wine

Stuffed Fillets of Sole

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (5-ounce) box, or 1 cup, minced fresh mushrooms
Butter

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Wash mushrooms and trim tough bottoms from stems. Mince mushrooms very fine with knife. Sauté them in a chunk of butter for about 2 minutes, then season with salt, pepper, and a bit of sugar. Remove from heat.
Melt piece of butter in oval skillet or pan. Add wine. Lay in 2 fillets. Cover with mushrooms. Top with remaining 2 fillets. Cut foil to fit pan. Coat