Sole Thermidor Food

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SOLE THERMIDOR



Sole Thermidor image

My twin sister passed down this recipe to me several years ago. It is an impressive entree to serve, delicious and healthy.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

8 sole fillets (4 ounces each)
2 tablespoons butter, melted
1-1/2 teaspoons seasoned salt
1/8 teaspoon pepper
1-1/4 cups whole milk, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
3 tablespoons sherry or chicken broth
1 teaspoon dried tarragon
1/8 teaspoon paprika

Steps:

  • Brush fillets with melted butter; sprinkle with seasoned salt and pepper. Starting with a short side, roll up. Place seam side down in a greased 9-in. square baking pan. Pour 1/2 cup milk over fillets. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add remaining milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in the cheese, sherry and tarragon., Drain pan juices from fish, reserving 1/4 cup; stir into cheese mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.

Nutrition Facts : Calories 254 calories, Fat 14g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 528mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 26g protein.

SOLE THERMIDOR



Sole Thermidor image

Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb sole fillet (or fish of your choice)
1 tablespoon flour
3 tablespoons butter, melted
1 teaspoon dry mustard (Coleman's preferred)
salt, to taste
cayenne, to taste
1/2 cup sour cream
1/4 cup brandy
4 tablespoons parmesan cheese, grated
2 cups court bouillon (Creole Court-Bouillon or your own recipe)

Steps:

  • Trim fish fillets and poach in two cups of the court bouillon.
  • Lift carefully onto a hot baking platter.
  • Combine the flour and melted butter; add the court bouillon in which the fish was poached.
  • Cook for three minutes; remove from heat.
  • Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
  • Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.

Nutrition Facts : Calories 314.6, Fat 17.7, SaturatedFat 10.4, Cholesterol 94.4, Sodium 245.1, Carbohydrate 3.2, Fiber 0.2, Sugar 0.2, Protein 24.7

FILLETS OF SOLE THERMIDOR



Fillets of Sole Thermidor image

Make and share this Fillets of Sole Thermidor recipe from Food.com.

Provided by HisPixie

Categories     < 60 Mins

Time 46m

Yield 8 serving(s)

Number Of Ingredients 10

5 tablespoons butter
8 sole fillets (about 2 lbs)
2 teaspoons salt
1/2 teaspoon seasoning salt
1/8 teaspoon pepper
1 1/4 cups milk
3 tablespoons flour
1 cup cheddar cheese, grated
3 tablespoons sherry wine (optional)
paprika

Steps:

  • Preheat oven to 350 degrees F.
  • In small saucepan over medium heat, melt 2 TBL butter (or margarine), salt, seasoned salt and pepper; use to brush fillets on both sides. Roll up each fillet from a narrow edge and place, seam side down, in a 9"x9" baking pan. Pour 1/2 cup milk over fillets and bake 25 minutes or until fish flakes easily when tested with a fork.
  • Meanwhile, in same saucepan over medium heat, melt remaining butter and stir in flour until blended. Gradually stir in remaining 3/4 cup milk and cook, stirring constantly, until mixture is thickened. Reduce heat and stir in cheese until melted; stir in sherry.
  • When fish is done, remove from oven and preheat broiler. Pour pan liquid off, reserving 1/4 cup; stir into cheese sauce. (If not using sherry, use 3 TBL more of pan liquid.) Pour sauce over fish; sprinkle with paprika. Broil about 1 minute or until sauce is slightly golden.
  • *You may also use 16 ounces of frozen sole fillets, thawed. Arrange fillets in 12" x 8" baking pan (do not roll); proceed as above.

Nutrition Facts : Calories 269.8, Fat 16.4, SaturatedFat 9.1, Cholesterol 112.6, Sodium 1233.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 25.4

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