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Ingredients for 8 servings:

2 shallots, peeled and minced

2 tablespoons parsley, minced

2 teaspoons fresh tarragon, minced

2 pounds sole fillets

1 teaspoon kosher salt and 1/4 teaspoon freshly ground white pepper

1 cup white wine

1 cup fish, chicken or vegetable broth

4 tablespoons butter, divided


Lay the minced shallots in the bottom of a shallow covered skillet or casserole.  Sprinkle on the herbs and cover with the sole fillets, overlapping them if necessary.  Season the fillets with salt and pepper.  Cut 2 tablespoons butter into small  pieces and scatter them over the surface of the fish.  Cover the entire surface with a round sheet of parchment or wax paper.

Bring the liquids in the pan to a simmer over medium heat.  Cover and cook for 2 minutes.  Turn off the heat and let the dish sit for 5 minutes.  Uncover, lift out the fillets, cover them with the parchment and place in a 200 degree oven.

Reduce the juices in the pan by half over medium high heat.  Off the heat, stir in the remaining butter.  Salt and pepper to taste.  Remove the sole platter and drain off juices into the sauce.

Divide the sole fillets among warm plates.  Spoon on the sauce.  Accompany with fingerling potatoes that have been boiled and then browned, whole in butter.

Adapted from Monet's Table by Claire Joyes.