Fillet Of Sole With Blewit Duxelles

Recipe Ingredients

2 tablespoons	30ml	Butter
2 teaspoons	10ml	Minced green onions
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Milk - warmed
1/2 cup	118ml	Rich chicken broth
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1		Tabasco sauce
1		Dried thyme
1/2 cup	118ml	Blewit Duxelles* - (see Duxelles)
1/2 cup	118ml	Heavy cream
8		Sole fillets
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Safflower oil
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese

Recipe Instructions

* Alternate Mushrooms: Black Saddle Mushroom, Common Store Mushroom

In a heavy saucepan, melt the butter and cook the onions until translucent. Mix in the flour and stir until golden. Slowly add the milk, chicken broth, white pepper, Tabasco, and thyme. Whisk until smooth and thick. Add the duxelles and stir in well. Slowly add the cream and blend well.

Cut each sole fillet in half. In a saute pan or skillet, lightly brown the fish on both sides in the butter and oil over medium heat. Place a generous tablespoon of sauce in each dish. Place 2 pieces of the browned sole on the sauce. Top with more sauce and sprinkle with 1 tablespoon of Parmesan cheese.

Place under a preheated broiler until the sauce is bubbling and the top is brown.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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