Fillets Of Sole Queen Victoria Food

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

FILLETS OF SOLE QUEEN VICTORIA

Steps:

• Rinse fillets under cold water and pat dry with paper towels.
• Select six of the best fillets and set aside.
• Cut the remaining fillets into 1-inch pieces.
• Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
• Process until smooth and light green.
• Place remaining fillets, dark side up, on a flat surface.
• Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
• Starting at narrow end, roll up each fillet and fasten with toothpicks.
• Lightly butter a medium-size deep skillet.
• Stand fillets up in skillet, so they barely touch side of pan.
• Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
• Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
• Lift from pan with slotted spatula, reserving stock.
• Drain fish well.
• Place on a heated platter and keep warm.
• Make sauce:.
• Melt butter in medium saucepan.
• Remove from heat.
• Stir in flour, salt and paprika until blended.
• Cook, stirring, several minutes.
• Gradually stir in cream and 1/2 cup reserved stock.
• Cook over medium heat, stirring, until mixture thickens and comes to a boil.
• Boil 1 minute.
• Beat egg yolks in a bowl.
• Remove 1/3 cup hot sauce from pan.
• Stir into egg yolks.
• Stir back into saucepan.
• Add sherry.
• Stir over low heat until thick.
• Spoon some sauce over the fish and pass the rest.

FILLET OF SOLE, BONNE FEMME

Steps:

• Grease baking dish.
• Dust fillets with flour.
• Arrange fillets and sprinkle with lemon juice, sherry, onion, mushrooms and salt Add cream.
• Cover and bake at 350 degrees for 20 minutes.

BAKED SOLE FILLETS

Steps:

• Preheat oven to 375F degrees.
• Butter a shallow baking dish and arrange fish pieces in it; cover fish with onion slices.
• In a small bowl, whisk together sour cream, wine, flour, lemon juice and the seasonings; pour over the fish and onions.
• Bake, uncovered, for 25 minutes or until fish is tender; do not overcook or fish will dry out.

BAKED FILLET OF SOLE

Steps:

• Place fillets in a greased baking dish.
• Combine rosemary, wine, lemon juice and pour over the fish.
• Top with scallions and mushrooms.
• Cover with aluminum foil.
• Bake in preheated 350-degree oven for about 15 minutes or until flaky.
• Sprinkle with parsley and season with salt and pepper.