Seared in the pan and cooked in the oven, sole fillets retain their moisture and taste juicy with just a slight crisp on the outer edges. In this recipe, sole filets are accompanied by a medley of mushrooms and a sumptuous Noilly Prat vermouth sauce. Choose at least three kinds of mushrooms when making this recipe for a diverse range of flavors and textures. Some of best mushrooms that go well with sole fillets are chanterelles, morels, and ceps. Sautéed in butter and shallots, the earthy flavors of the mushrooms really come out and go exceptionally well with the melt-in-your mouth quality of the cooked sole.
Prized for its delicate flavor, sole is one of the most popular fish among fish recipes and cooks. A member of the flat fish family, soles are very thin when filleted and thus is very quick to cook. Its white flaky meat is best with a flavorful and savory sauce such as in this healthy dinner recipe. To make the sauce, vermouth is simmered with bouillon, saffron, shallots, and pepper and reduced by a third. Fresh cream, lemon juice, and soybean sauce are added to make it rich and even more sumptuous. Butter is added to thicken the sauce further and give it a dangerously delicious finish.
Ingredients: 16 sole fillets, olive oil, 0.66 lbs. mixed mushrooms (chanterelles, morels, etc.), 1 chopped shallot, chopped parsley, salt, pepper, 3 tablespoons butter
For the sauce: 1/2 cup Noilly-Prat vermouth, 1/2 cup fish bouillon, 1 chopped shallot, 10 black pepper grains, 1/2 cups creme fraiche (thick, heavy cream), 3 saffron pieces, 1 teaspoons sweet soybean sauce, lemon juice, 7 tablespoons cold butter (cut into hazel-nut sized pieces), pepper
Reduce the Noilly-Prat, bouillon, pepper, saffron, and shallot to a third by simmering it over medium-low heat. Filter. Add the creme fraiche, lemon juice, and soybean sauce. Bring to a boil. Add the pepper and cold butter. Lightly coat the sole fillets with olive oil, salt, and pepper. Sear well on one side on a very hot pan. Place on a dripping pan with the cooked side up. Bake the fillets in a 482 degrees F. oven for about 3 minutes. Season with lemon juice, parsley, and coarse pepper. Clean the mushrooms. Heat the butter in a pan and sauté the shallots in it. Add the mushrooms, cooking them quickly. Sprinkle with fresh, chopped parsley and season with salt and pepper. Place the fillets on a serving dish. Cover them with mushrooms, followed by sauce.
Pronounced NWAH-lee PRAH, Noilly Prat is a special kind of Vermouth that is extensively used for sauces and to accompany fish or chicken. It is a French brand of aromatized and fortified wine, flavored with Provencal herbs and spices. Seafood chef Rick Stein mentions in his book, “French Odyssey,” that Noilly Prat is the best white wine to use for fish sauces based on all the experiments he’s done with white wine. He says that the Provencal herbs and spices used to flavor the Noilly Prat add a distinctively delicious flavor to the reduction sauce.