Fillets of Sole with Mushrooms and Tomatoes

Name: Fillets of Sole with Mushrooms and Tomatoes
Yield: Serves 6 as an Appetizer, 4 as a main course
Cuisine: France
Ingredients: ¼ cup/60 ml crème fraîche or heavy cream; 2 tomatoes, peeled, seeded and chopped; 2 egg yolks; Duchesse potatoes made with 1 ½ lb/750 g potatoes, 3 tbsp/45 g butter, 3 egg yolks, salt, pepper and nutmeg; 1 ½ lb/750 g Dover sole, lemon sole, or firm flounder fillets; 2 shallots, finely chopped; 1 tbsp butter; ½ lb/250 g mushrooms, thinly sliced; 1 tbsp chopped parsley; ½ cup/125 ml white wine; kneaded butter made with 3 tbsp/20 g flour and 3 tbsp/45 g butter; salt and white pepper; 1 cup/250 ml fish stock

Preparation info

Serves
6
as an Appetizer,

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Traditionally in France poached fish is served in a sauce garnished with a border of piped duchesse potatoes. Lemon sole or flounder can be used in this recipe but Dover sole has the best flavor.

Ingredients

Duchesse potatoes made with 1 ½ lb/750 g potatoes, 3

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Make the duchesse potatoes and using a medium star tube, pipe them in a ring bordering a heatproof serving dish.
Rinse, dry and flatten the fish fillets. Fold them in fans, tuck in the ends, or roll them. Spread the butter in a shallow flameproof dish and add the shallots, mushrooms, tomatoes, salt and pepper. Lay the fish on top and pour over the stock