My Mom's " Sole

My Mom's " Sole might be a good recipe to expand your main course recipe box. This recipe serves 1. This recipe covers 86% of your daily requirements of vitamins and minerals. One serving contains 4358 calories, 283g of protein, and 313g of fat. It is a good option if you're following a pescatarian diet. If you have salt, parsley, water, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

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.

Ingredients you will need

Hollandaise Sauce

Egg Yolk

Butter

Water

Base

Equipment you will use

Double Boiler

Whisk

Frying Pan

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 350F.Gently rinse fillets and pat dry with paper towels.

Ingredients you will need

Heavy Cream

Lemon Juice

Mayonnaise

Sauce

Salt

Equipment you will use

Paper Towels

Whisk

Oven

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.

Ingredients you will need

Butter

Pepper

Roll

Salt

Equipment you will use

Baking Pan

Toothpicks

Pour water and white wine over fish. Top with sliced onion and bay leaf.

Ingredients you will need

White Wine

Bay Leaves

Onion

Water

Fish

Bake, uncovered, 15 minutes or until fish flakes when tested with fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Remove bay leaf and onion.

Ingredients you will need

Bay Leaves

Onion

Remove fillets to oven-proof platter and keep warm. (Leave the oven on; youll be broiling these soon.)

Equipment you will use

Oven

Remove toothpicks gently; fish is fragile. Strain fish stock, reserving 1 1/4 cups liquid.Melt 3 tablespoons butter in saucepan.

Ingredients you will need

Fish Stock

Butter

Fish

Equipment you will use

Toothpicks

Sauce Pan

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.

Ingredients you will need

Light Cream

Fish Stock

Ground Cayenne Pepper

All Purpose Flour

Pour over fish.Increase oven temperature to broil.Melt remaining 2 tablespoons butter and saut mushrooms.

Ingredients you will need

Mushrooms

Butter

Fish

Equipment you will use

Oven

Add lemon juice and salt. Cook until tender. Spoon mushrooms around fish.

Ingredients you will need

Lemon Juice

Mushrooms

Fish

Salt

Pour Hollandaise sauce over fillets. Broil 4 inches from heat source until golden brown.

Ingredients you will need

Hollandaise Sauce

Garnish with parsley or watercress.

Ingredients you will need

Watercress

Parsley

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.