Fillets of Dover Sole Bercy

Name: Fillets of Dover Sole Bercy
Yield: yield: 4 fish-course servings (for main-course servings, double these amounts)
Ingredients: cold butter; chives; dover sole fillets; shallot; fish stock; white wine; pepper; salt

Preparation info

yield:
4
fish-course servings

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

This recipe uses Dover sole fillets, but any flatfish fillets will work, although they will be more fragile and difficult to handle.

Ingredients

shallot, finely chopped

1 medium<

Sauce
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 400°F (200°C). Sprinkle the chopped shallot and chives over the bottom of a straight-sided sauté pan. Add the fillets, with the attractive white bone side up. (The fillets should completely cover the surface of the sauté pan without overlappi