![Sole à la Normande](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/sole-a-la-normande--ead2ef94-32b9-4109-a8c5-9f661c96f89e.png)
Recipe
Sole à la Normande
Creamy Delight: Sole in Normandy Style
4.7 out of 5
Indulge in the flavors of French cuisine with this exquisite recipe for Sole à la Normande. This classic dish hails from the Normandy region of France and combines delicate sole fillets with a rich and creamy sauce, creating a harmonious blend of flavors.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet
Allergens
Fish, Dairy
Not suitable for
Vegan, Vegetarian, Dairy-free, Nut-free, Paleo
Ingredients
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4 sole fillets (about 6 ounces each) (113g) 4 sole fillets (about 6 ounces each) (113g)
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1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
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1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
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2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
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2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
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2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.Preheat the oven to 375°F (190°C).
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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.
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3.Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional minute to cook off the raw flour taste.
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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.
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5.Stir in the heavy cream and lemon juice. Season with salt and pepper to taste.
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6.Place the sole fillets in a baking dish and pour the sauce over them.
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7.Bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
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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.
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