Try this Fillet of Sole Marguery recipe, or contribute your own.
Suggest a better descriptionSTEP ONE: Fold sole fillets in half and place in a baking dish with shrimp, oysters, and mushrooms. Cover with stock, white wine, shallots, and lemon juice. Sprinkle with salt and pepper, cover with oiled paper, and poach in a 350-degree F oven for 20 minutes. STEP TWO: Remove sole fillets and keep them hot in an ovenproof casserole. Top with mushroom caps. Reduce stock in which fish was poached to 1/2 the original volume, add roux to thicken, and simmer for five minutes, blending smooth with a whisk. STEP THREE: Add Cream Sauce (see recipe for "Locke-Ober Cream Sauce" in this cookbook) and egg yolks and bring to a boil. Remove from heat and gently fold in whipped cream. Strain sauce over top of fish and glaze in the oven until golden brown. Serve hot, with fleurons (small pastry decorations). Recipe By : Locke-Ober, Boston, MA From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 121 | ||
Calories from Fat: 84 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 14.7mg | 1 % | |
Potassium 336.6mg | 9 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.3g | ||
Protein 2.2g | 3 % | |
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. |
Calories per serving: 121
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