Sole à la Normande

Ingredients

• 4 sole fillets (about 6 ounces each) (113g) 4 sole fillets (about 6 ounces each) (113g)
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
3. 3.
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional minute to cook off the raw flour taste.
4. 4.
   Slowly pour in the white wine and fish or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly.
5. 5.
   Stir in the heavy cream and lemon juice. Season with salt and pepper to taste.
6. 6.
   Place the sole fillets in a baking dish and pour the sauce over them.
7. 7.
   Bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Sole fillets — Ensure that the fillets are fresh and of high quality. If sole is not available, you can substitute it with other delicate white fish such as flounder or halibut.
• Mushrooms — Use fresh mushrooms for the best flavor. You can choose your favorite variety, such as cremini or button mushrooms, or even a mix of different types.

Tips & Tricks

• To enhance the flavor of the sauce, you can add a splash of apple brandy or Calvados.
• For a lighter version, you can substitute half of the heavy cream with half-and-half or whole milk.
• Serve the dish with a side of steamed asparagus or roasted potatoes to complete the meal.
• If you prefer a thicker sauce, you can increase the amount of flour used in the recipe.
• To make the dish more visually appealing, sprinkle some finely chopped chives or tarragon on top before serving.

Serving advice

Serve the Sole à la Normande hot, straight from the oven. Plate each sole fillet with a generous amount of the creamy sauce. Garnish with fresh parsley for a pop of color. Accompany the dish with a side of steamed asparagus or roasted potatoes to create a well-rounded and satisfying meal.

Presentation advice

To present the dish beautifully, arrange the sole fillets on individual plates, ensuring they are centered and surrounded by the creamy sauce. Drizzle a little extra sauce around the plate for an elegant touch. Garnish with a sprig of fresh parsley on top of each fillet. Serve with confidence and let the flavors speak for themselves.