I'm particularly interested in travel, reading, history, and cooking.
I am on a mission to make more fish dishes for myself because it is nearly impossible to make any with my family due to divergent tastes. My mother rarely likes fish, except for the excessively expensive halibut, which makes it terribly difficult to be able to cook anything with seafood in it. Since we're currently trying to reduce the amount of calories we consume, trying to eat more fish will help us obtain that goal. Sole is a fish that tastes very mild, and so I thought that it would be a good way to ease her into trying some more fish recipes.
Well, it didn't really accomplish the mission of making something with fewer calories once the amount of cream used in the recipe was applied, but it did make a very delicious meal. This has a very soft and tender sole that is poached in wine, and it is covered with a cream and white wine sauce, which is filled with mushrooms, shallots, and cooked shrimp. The end result was superbly good, very rich, and deliciously creamy. I do recommend eating it quickly, however, as it is not nearly as good the next day. In my case too, the sauce was rather thick, so be careful to not to overcook it or add in too much flour. In my case too, I had a vanishingly small amount of sole, as too little had been purchased at the store. Pair with a nice green salad at the least.
This recipe is adapted from one found in The Los Angeles Times California Cookbook by Rose Dosti, Barbara Hansen, Daniel P. Puzo, Minnie Bernadino, Marge Powers, Nancy Brashear, and Helen Stefanac.
- 4 6 oz filets of sole
- 1/2 cup heavy cream
- 1 cup drywhite wine
- 4 tablespoons butter
- 1/2 pound mushrooms, thinly sliced
- 1/2 lemon juice of
- 1/2 pound small cooked shrimp
- 2 shallots, minced
- 2 teaspoons flour
- salt, white pepper
- Melt 2 tablespoons of butter in a medium saucepan, then add in the shallots. Cook until browned, then sir in 2 teaspoons flour, and then 1/2 cup white dry wine, 1/2 cup milk, and 1/2 cup whipping cream. Add salt and white pepper to season, and cook for several more minutes until it thickens slightly.
- Melt 2 tablespoons of butter in a skillet. Saute the mushrooms in the skillet, along with the lemon juice and a dash of salt, until the mushrooms are lightly browned. When done, remove to a separate bowl.
- Season the fish to taste with salt and white pepper, then fold each fillet in half. Place the fish into the skillet, in a single layer and pour in the 1/2 cup wine. Cover and let poach, for 10 minutes.
- Remove the fish to a separate platter Pour the reduced wine sauce into the cream sauce. Add in the reserved mushrooms and the cooked shrimp.
- Serve with the sauce ladled over the fish.
© 2017 Ryan Thomas