Soles Fines Herbes

Ingredients

• four or six fillets of sole
• dust lightly with salt
• dust lightly with white pepper
• finely minced parsley
• chopped mushrooms
• a very little minced shallot
• the tiniest possible squeeze of strained lemon juice
• a bit of butter on each fillet
• quarter of a glass of sherry

Method

1. 1

   Dust the fillets with salt, white pepper, parsley, mushrooms, shallot, and lemon juice.

2. 2

   Place butter on each fillet, put them in a greased bag, add sherry, and bake in a moderately hot oven for 15-18 minutes.

3. 3

   Carefully cut open the bag and serve the fish with the sauce on a hot dish.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 30. The excerpt below is the record exactly as published.

Soles Fines Herbes. — Take four or six fillets of sole, dust lightly with salt and white pepper, and sprinkle also lightly with finely minced parsley, chopped mushrooms, and a very little minced shallot. Add the tiniest possible squeeze of strained lemon juice. Put a bit of butter on each fillet and slip them gently into a well-greased bag, add quarter of a glass of sherry

Cook this with the app: pantry check, scaling, and the assistant.