Fillet of Sole Duglere

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Try this Fillet of Sole Duglere recipe, or contribute your own. "Parmes" and "Seafood" are two of the tags cooks chose for Fillet of Sole Duglere.

Cuisine: AmericanMain Ingredient: Fish

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Ready in 1 hours
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Original recipe makes 4 Servings

2 lbFillets of sole

2 tbParsley; chopped fine

1 cWhite wine sauce

1/4 cMushrooms; chopped

1/4 cShallots; chopped fine

Parmesan; grated

1 lbTomatoes

1 cDry white wine

1 dsPaprika

2 tbLemon juice

3 tbButter

Fillet of Sole Duglere Preparation

From: Joel.Ehrlich@salata.com (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Preheat the oven to 350 degrees. Remove the skins from the fillets and dry thoroughly between paper towels. Sprinkle with the lemon juice. Saute the shallots, mushrooms and parsley in the butter using a large skillet. Add the fish and the wine. Bring to a boil and reduce heat immediately. Cover the pan with buttered poaching paper. Remove the pan from heat and place in the oven. Bake until the fish is opaque (about 10 minutes). Remove the skins and seeds from the tomatoes and dice. Place the fish in a buttered oven proof baking dish. Reserve the stock for use in preparing the white wine sauce. Add the tomatoes once the sauce has thickened. Pour the resulting sauce over the fish. Grate a generous amount of Parmesan over the top of the fish along with paprika. Run under a broiler until the sauce colors. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.