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A meurette of lemon sole with beaujolais

5

by: Elisia






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ingredients

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serves: 4

1 1/2 lb (750 g) unskinned lemon sole (gray sole, or Petrale sole fillets)

Butter, for brushing

2 tablespoons (25 g) Beurre Manié

1 quantity Persillade

Salt and freshly ground black pepper

SAUCE:

2 tablespoons (25 g) butter

1/4 cup (50 g) each minced carrot, celery, leek, and onion

1 tablespoon brandy

5 cups (1.2 liters) Chicken Stock

1/2 bottle Beaujolais

1 leaf bay

1 sprig of thyme

FOR GARNISH:

2 tablespoons (25 g) butter

24 shallots (peeled)

large pinch of sugar

1 slice thick lean or Canadian bacon

8 oz (225 g) button mushrooms (quartered)

CROUTONS:

2 slices medium-thick white bread

2 tablespoons canola oil

1 tablespoon (15 g) butter

Nutrition Facts
A meurette of lemon sole with beaujolais

Servings Per Recipe: 4

Amount per Serving

Calories: 961

  • Total Fat: 33.8 g
  •     Saturated Fat: 16.1 g
  •     Trans Fat: 1 g
  • Cholesterol: 61.8 mg
  • Sodium: 2917.2 mg
  • Total Carbs: 157.4 g
  •     Dietary Fiber: 18 g
  •     Sugars: 52.6 g
  • Protein: 15.5 g
VIEW DETAILED NUTRITION

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preparation

21b0274d4f1ffb888e38c4087df9db4c51c7ba73.jpg 1.  For the sauce, melt the butter in a medium-sized saucepan, add the minced vegetables, and fry over a medium-high heat until they are lightly browned. Add the brandy and, as soon as it has evaporated, add 3 3/4 cups (900 ml) of the chicken stock, the wine, bay leaf, and thyme. Bring to a boil, then lower the heat and let simmer for 30 minutes. Strain the stock through a fine sieve into a wide saute pan. Bring to a boil and boil rapidly until reduced to about 1 1/2 cups (350 ml) and well concentrated in flavor.

2.  Meanwhile, for the garnish, melt half the butter in a small pan. Add the shallots and the sugar, and cook until nicely browned. Add the rest of the chicken stock and simmer until the shallots are tender. Then turn up the heat and boil rapidly until the stock has reduced to a thick, sticky glaze, shaking the pan every now and then so that the shallots become coated in it. Cover and keep warm. Cut the bacon across into short, thin strips. Melt the rest ot the butter in another pan, add the bacon, and fry gently until golden. Add the mushrooms and cook for 2 to 3 minutes until they are soft. Season to taste and keep warm.

3.  For the croutons, cut the bread into eight disks about 1 inch (2.5 cm) in diameter, using a pastry cutter. Heat the oil in a frying pan, add the butter and the disks of bread, and fry until golden on both sides. Lift out onto paper towels and keep warm.

4.  Preheat the broiler. Brush the lemon sole fillets on both sides with melted butter, season with salt and pepper, and arrange on a lightly buttered baking pan or the rack of the broiler pan. Broil, 2 inches (5 cm) from the heat, for 2 to 3 minutes, until cooked through.

5.  Meanwhile, whisk the beurre manie into the stock, a small piece at a time, and simmer for 2 to 3 minutes until the sauce has thickened. Adjust the seasoning if necessary, then whisk in the persillade.

6.  To serve, put the sole fillets onto four warmed plates and garnish with the shallots, bacon, and mushrooms. Spoon the sauce over the fish and scatter on the croutons.

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