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Fillets of Sole Pavillon

Ingredients

  • 8 small, skinless, boneless fillets of sole or flounder, about 2 pounds
  • 1 teaspoon plus 2 tablespoons butter
  • 3 tablespoons finely chopped shallots
  • ½ pound mushrooms, thinly sliced, about 2 cups
  • 1 cup canned drained red, ripe tomatoes, preferably imported
  • Salt and freshly ground pepper to taste
  • ½ cup dry white wine
  • 1 cup fish stock (see recipe for fumet de poisson)
  • ¾ cup fish veloute (see recipe for veloute de poisson)
  • 1 cup heavy cream
  • 2 tablespoons finely chopped parsley
  • 1 egg yolk
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      526 calories; 35 grams fat; 19 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 41 grams protein; 267 milligrams cholesterol; 882 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat the oven to 400 degrees.
  2. Run the fingers lengthwise down the center of each fillet. There may be a tiny bone line at the end near the center base of each fillet. If there is, use a small paring knife and cut on either side of this boneline to remove it. Arrange the fillet halves skinned side up on a flat surface.
  3. Split each fillet down the center lengthwise.
  4. Rub the bottom of a baking dish with one teaspoon of the butter. Scatter the shallots over it. Scatter the mushrooms over the dish and arrange the tomatoes evenly over the mushrooms. Sprinkle with salt and pepper.
  5. Fold each piece of fillet in half. Arrange the folded fillet pieces neatly and compactly in one layer over the tomatoes. Sprinkle with salt and pepper. Pour the wine over all. Cover closely with a round of wax paper.
  6. Place the baking dish on top of the stove and bring to the simmer.
  7. Place in the oven and bake five minutes.
  8. Using a spatula, transfer the pieces of fillet to a warm ovenproof serving dish. Cover with foil and keep warm.
  9. Bring the pan sauce with the mushroom slices to the boil. Add the fish stock. Cook down over high heat until reduced to about one and one-half cups. Stir in the veloute.
  10. Add three-quarters cup of the cream and bring to the boil. Cook, stirring, about five minutes. Off heat, swirl in the remaining two tablespoons of butter. Add the parsley.
  11. Whip the remaining one-quarter cup of heavy cream until it holds peaks but is not stiff. Beat in the egg yolk. Add six tablespoons of the whipped cream mixture to the sauce. Discard the rest (it is almost impossible to whip less than one-quarter cup of cream).
  12. Preheat the broiler to high.
  13. Spoon the sauce over the fish fillets. Place under the broiler and leave the door open. Let stand under the broiler heat about two or three minutes until golden brown and bubbling on top.

50 minutes

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