Best 3 Fillet Of Sole With White Wine Walnuts Recipes
Welcome to the ultimate guide to cooking fillet of sole with white wine walnuts! In this article, we'll take you on a culinary journey, unveiling the secrets of preparing this delectable dish. From selecting the freshest ingredients to mastering the perfect techniques, we'll provide you with all the necessary knowledge and guidance to create a restaurant-quality meal in the comfort of your own home. So, gather your ingredients, prepare your palate, and embark on this exciting adventure as we explore the art of cooking fillet of sole with white wine walnuts.
Let's cook with our recipes!
FILLET OF SOLE WITH WHITE WINE & WALNUTS
Make and share this Fillet of Sole with White Wine & Walnuts recipe from Food.com.
Provided by Judith N.
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees.
- Put fish in single layer in oiled shallow baking dish.
- Sprinkle with cayenne, add broth and wine.
- Cover and bake 15 to 20 minutes, just until fish is opaque in thickest part.
- Remove from oven, pour liquid into small saucepan.
- Cover fish and keep warm while making sauce.
- Boil liquid over moderately high heat, until only about 1/3 remains.
- Stir in walnuts, parsley and butter/margarine.
- Pour over fish and serve.
FILLET OF SOLE IN WHITE WINE
Make and share this Fillet of Sole in White Wine recipe from Food.com.
Provided by Barb G.
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Wash and dry fillets and season with salt and pepper.
- Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
- Cover with greased paper facing down, then cover dish and bake 20 minutes.
- Carefully remove fillets from baking dish.
- Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
- Blend in the flour, add the cream, and cook 4 minutes.
- Pour over fish and serve.
SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Run the fingers lengthwise down the center of each fillet. If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
- Lay out the fillets on a flat surface, skinned side down. Using a flat mallet, pound each fillet lightly to flatten. Do not break the flesh.
- Spoon equal portions of the shrimp mousse into the center of each fillet. Roll up each fillet to enclose the filling. Fold the ends of each fillet over the mousse to enclose it.
- Preheat the oven to 400 degrees.
- Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer. Rub the bottom of the dish with one teaspoon of the butter. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
- Arrange the paupiettes, seam side down, on the dish. Scatter the mushrooms between the paupiettes, cap side down.
- Pour the wine over all. Sprinkle the top with salt and pepper. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
- Place the dish on the stove and bring the wine to the simmer.
- Place the dish in the oven and bake 10 minutes.
- Remove the dish. Using a spatula, transfer the paupiettes, one at a time, to a serving dish. Cover each paupiette with one mushroom cap, cap side up. Cover with foil and keep warm.
- Pour the cooking liquid into a skillet and bring to the boil. Cook over high heat until reduced to about one-half cup. Add any liquid that has accumulated around the covered fish fillets.
- Add the veloute and stir to blend. Add the cream and bring to the boil. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pushing it through with a wooden spoon. Bring this sauce to the boil in a saucepan.
- Off heat, swirl in the remaining two tablespoons of butter. When it is melted, add the lemon juice.
- Spoon the hot sauce over the paupiettes and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 19 grams, Sodium 1119 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- To ensure the sole fillets cook evenly, make sure they are all similar in size and thickness. If needed, use a sharp knife to trim the fillets so they are uniform.
- Pat the sole fillets dry with paper towels before cooking. This will help the fish sear better and prevent it from steaming.
- Use a large skillet or sauté pan to cook the fish. This will give the fillets plenty of room to brown without overcrowding.
- Heat the oil or butter in the skillet over medium-high heat. When the oil is shimmering, add the sole fillets and cook for 2-3 minutes per side, or until golden brown and cooked through.
- To make the white wine sauce, use a dry white wine such as Sauvignon Blanc or Pinot Grigio. The sauce should be slightly acidic to balance out the richness of the fish.
- Add the walnuts to the sauce just before serving. This will give them a chance to toast slightly and add a nutty flavor to the dish.
- Serve the sole fillets immediately with the white wine sauce and your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Fillet of Sole with White Wine and Walnuts is a delicious and elegant dish that is perfect for a special occasion dinner. The delicate flavor of the sole is perfectly complemented by the rich and creamy white wine sauce, and the walnuts add a touch of crunch and nuttiness. This dish is sure to impress your guests and is easy enough to make for a weeknight meal.
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