Sole aux Fines Herbes

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Cook the sole in a dish with a little white wine and water, salt, pepper, and a sliced onion. Cook it first over the fire, then in the oven, turning the fish over so that both sides are well done. Put in a saucepan the sauce in which the fish has been cooked passed through a sieve; add a little white roux and a good deal of chopped parsley. Cook this for a few minutes and pour it over the sole, which, meanwhile, must be kept hot.