Most of the famous French dishes involving filet of sole center around fish poached in white wine and coated with a lovely, creamy sauce made from the poaching liquid.

Still searching for what to cook ?

Name: Filets de Poisson á la Bretonne
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 3/4 lbs mushrooms fresh, sliced; 2 tb butter; 1/8 tsp salt; 2 1/2 lbs filets of sole or flounder; 2 tb shallots or green onions finely minced; salt and pepper; 1 1/2 tb butter cut into bits; 3/4 cup dry white wine; 1/4 lbs mushrooms sliced; 2 tb butter; 1/8 tsp salt; 2 1/2 tb flour blended to a paste with 3 tb softened butter; 3/4 to 1 cup whipping cream; salt and pepper; lemon juice; 1/4 cup swiss cheese grated; 1 tb butter cut into bits; 1 carrot; 2 yellow onions; 2 celery stalks

Find the most delicious recipes here

INGREDIENTS

3/4 lbs mushrooms ; fresh, sliced
2 tb butter
1/8 tsp salt
2 1/2 lbs filets of sole or flounder
2 tb shallots or green onions ; finely minced
salt and pepper
1 1/2 tb butter ; cut into bits
3/4 cup dry white wine
1/4 lbs mushrooms ; sliced
2 tb butter
1/8 tsp salt
2 1/2 tb flour ; blended to a paste with 3 tb softened butter
3/4 to 1 cup whipping cream
salt and pepper
lemon juice
1/4 cup swiss cheese ; grated
1 tb butter ; cut into bits
1 carrot
2 yellow onions
2 celery stalks

INSTRUCTIONS

1) Preheat oven to 350 degrees F.

2) Cut the vegetables into julienne matchsticks 1 1/2 inches long and 1/8 inch across. Keep the mushrooms separate. Cook the other vegetables slowly in butter for about 20 minutes in a covered saucepan, until they are tender but not browned. Then add the mushrooms and cook for 2 minutes. Season with salt and pepper.

3) Sprinkle half the shallots or onions in the bottom of the dish. Season the filets lightly with salt and pepper and arrange them in one slightly overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Spread the vegetables over them. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Pour in the cold liquid and enough water so fish is barely covered.

4) Bring almost to the simmer on top of the stove. Then place dish in the bottom third of preheated oven. Maintain liquid almost at the simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily.

5) Place a cover over the dish and drain out all the cooking liquid into an enameled saucepan. Preheat broiler.

6) Rapidly boil down the poaching liquid until it has reduced to one cup.

7) Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to the boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.

8) Spoon the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly.

NOTES

From Mastering the Art of French Cooking: Julia Child, Louisette Bertholle, Simone Beck

Alert editor

Filets de Poisson á la Bretonne

3/4 lbs mushrooms fresh, sliced
2 tb butter
1/8 tsp salt
2 1/2 lbs filets of sole or flounder
2 tb shallots or green onions finely minced
 salt and pepper
1 1/2 tb butter cut into bits
3/4 cup dry white wine
1/4 lbs mushrooms sliced
2 tb butter
1/8 tsp salt
2 1/2 tb flour blended to a paste with 3 tb softened butter
3/4 to 1 cup whipping cream
 salt and pepper
 lemon juice
1/4 cup swiss cheese grated
1 tb butter cut into bits
1 carrot
2 yellow onions
2 celery stalks

1) Preheat oven to 350 degrees F.

5) Place a cover over the dish and drain out all the cooking liquid into an enameled saucepan. Preheat broiler.

6) Rapidly boil down the poaching liquid until it has reduced to one cup.

8) Spoon the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (388g)
Recipe Makes: 6 Servings

Calories: 211
Calories from Fat: 130 (62%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 8.9g	45 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 0.7g
Cholesterol 38.1mg		12 %
Sodium 176.8mg		6 %
Potassium 413.5mg		11 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 10.3g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 211

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!