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Sole Gascogne

Specialty Chateau De Marcues at Cahors, France.

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlButter
1 teaspoon 5mlFinely-chopped spring onions
1/2 teaspoon 2.5mlMild French mustard
1 teaspoon 5mlFinely-chopped fresh parsley
1 tablespoon 15mlTomato paste
2 tablespoons 30mlTarragon vinegar
1/2 cup 118mlSweet white wine
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Garlic clove - crushed
2   Sole - (4 whole fillets)
  Salt-- to taste
  Cayenne pepper - to taste
1 tablespoon 15mlChopped chives
1 tablespoon 15mlChopped parsley
1/4 cup 49g / 1.7ozButter - melted
1/2 cup 118mlMushrooms
1/4   Lemon - juiced, plus
  A little for the mushroom mixture
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Egg yolk
1/2 cup 73g / 2.6ozBread crumbs
2 tablespoons 30mlSweet white wine
1/3 cup 48g / 1.7ozGruyere cheese
  Paprika - for garnish

Recipe Instructions

Place butter in a saucepan and heat gently. Add spring onions, mustard, parsley, tomato paste, tarragon vinegar, wine and season with salt and pepper. Add the crushed garlic clove and cook on a gentle heat for 2 minutes.

Dry sole and season with salt, cayenne pepper, chives and parsley and spread with a little melted butter. Place 1 fish fillet on top of the other, forming a sandwich, and lay in a well-buttered oven-proof dish. Pour over sauce and place in a preheated 350 degree oven for 20 minutes.

Place clarified butter in a frypan, add the mushrooms and a squeeze of lemon juice and season with salt and pepper. Remove the fish from the oven and pour sauce into a pan. Add a little of the sauce to the egg yolk and then combine with the rest of the sauce. Heat gently until sauce thickens. Drain the mushrooms and add to the sauce.

Mix the bread crumbs with the wine, the remaining lemon juice and grated cheese. Coat the fish with the thickened sauce and then cover with the bread crumb mixture. Place under the broiler until golden, about 3 1/2 minutes. Dust with paprika and serve.

This recipe yields 2 servings.

THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0089) - from the - TV FOOD NETWORK


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