My Moms Sole Recipes

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Steps:

• Make Hollandaise: In double boiler top with wire whisk, slightly beat egg yolks. Slowly beat in melted butter. Cook, stirring, over hot water (water in base should not touch upper pan) just until thick. Mixture will curdle if cooked too long. Whisk the heavy cream into sauce. Gradually beat in lemon juice and 1/4 teaspoon salt. Beat until as thick as mayonnaise. Set aside to cool.
• Preheat oven to 350°F.
• Gently rinse fillets and pat dry with paper towels. Place dark side up on board. Sprinkle fillets with 3/4 teaspoon salt and dash of pepper. Dot with 2 tablespoons butter.
• Starting at narrow end, roll up fillets. Secure with toothpicks. In buttered shallow baking dish, stand fillets upright on even sides. Pour water and white wine over fish. Top with sliced onion and bay leaf.
• Bake, uncovered, 15 minutes or until fish flakes when tested with fork. Remove bay leaf and onion. Remove fillets to oven-proof platter and keep warm. (Leave the oven on; you'll be broiling these soon.) Remove toothpicks gently; fish is fragile. Strain fish stock, reserving 1 1/4 cups liquid.
• Melt 3 tablespoons butter in saucepan. Remove from heat. Stir in flour and dash cayenne until smooth. Gradually stir in fish stock and bring to boil, stirring. Reduce heat and simmer 3 minutes. Stir in light cream and mix well. Pour over fish.
• Increase oven temperature to broil.
• Melt remaining 2 tablespoons butter and sauté mushrooms. Add lemon juice and salt. Cook until tender. Spoon mushrooms around fish. Pour Hollandaise sauce over fillets. Broil 4 inches from heat source until golden brown. Garnish with parsley or watercress.

Steps:

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.