France

Baked Sole in White Wine Sauce (Sole Bretonne)

4 sole fillets, cleaned
1 t lemon juice
4 oz. butter
1 lg. leek, white part only, thinly sliced
3 shallots, finely chopped
Salt
1/2 c. flour
1/3 c. fruity white wine
1/3 c. cream
1 T chopped parsley

Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice. Let stand for 15 minutes.

Melt the butter in a saucepan. Sauté leeks and shallots over medium-low heat for 5-6 minutes. Place in bottom of baking dish big enough to hold fillets in one layer.

Dry fish with paper towels, and coat with flour. Arrange fish on top of vegetables. Sprinkle with salt, then wine. Cover tightly and bake for 15 minutes, basting occasionally. Pour cream over fish and return dish to oven, uncovered. Bake for 10 more minutes, undisturbed. Sprinkle with parsley before serving.

 

---

France

• Backgrounder
• What to Eat
• Menu Guide
• Bastille Day (July 14)

French Recipes

• Cookbook Profiles with Recipes
  • Fundamental Techniques of Classic Cuisine by French Culinary Institute
  • The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
  • French Women Don't Get Fat by Mireille Guiliano
  • Cooking at Home on Rue Tatin by Susan Herrmann Loomis
  • Foie Gras...A Passion by Michael A. Ginor
  • French Farmhouse Cookbook by Susan Herrmann Loomis
  • Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
  • Parisian Home Cooking by Michael Roberts
  • Saveur Cooks Authentic French
  • Savoring France by Georgeanne Brennan
  • Simple French Desserts by Jill O'Connor
  • The Vegetarian Table: France by Georgeanne Brennan
  • The Slow Mediterranean Kitchen by Paula Wolfert

• from Kate's Global Kitchen:
  • Foie Gras in France

• A French Menu
  • Cream of Lettuce Soup (Potage Creme de Laitue)
  • Mushroom Salad (Champignons en Salade)
  • Piperade
  • Potato Bake (Gratin Dauphinois)
  • Cheese Puffs (Gougeres)
  • Southern Chicken with Olives (Poulet Nicoise)
  • Peas (Petits Pois)
  • Baked Tomatoes (Tomates a la Provencale)
  • Egg and Bacon Tart (Quiche Lorraine)
  • Baked Sole in White Wine Sauce (Sole Bretonne)
  • Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
  • Beef Stew (Pot au Feu)
  • Caramel Custard (Creme Caramel)
  • Chocolate Mousse
  • Madeleines

 

Back to the main France page

France on Wikipedia

More country Destinations

---

---

 

This page modified January 2007

---

The Global Gourmet^®
Main Page

 

Chinese and Lunar
New Year Recipes

Tweet  

 

Search this site:

Advanced Search
Recent Searches

---

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Best Selling Cookbooks

Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You

Cookbook Awards

2011 IACP Awards

Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
All IACP Nominees

2011 JBF Awards

Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals
All Beard Nominees

 
 
.

Copyright © 1994-2012,
Forkmedia LLC

 

---