Fillet of Sole, Normandy Style
Posted on August 4, 2022 | No Comments on Fillet of Sole, Normandy Style
France boasts of a lot of fish and seafood dishes, because there are abundant in its area. Â This is also one thing we have in common with France, as we also have numerous fishing areas and enjoy the bounties of the sea. Â Try out this simple fish dish, using whatever you have available.
Yield: 6 to 8 servings
Ingredients:
- Cooking broth:
- 1 piece carrot sliced
- 1 piece red onion sliced
- 1 1/2 cups white wine
- 1 stalk parsley
- salt and pepper
- 4 pieces Sole fillet (or any white fish), about 1 kg
- Sauce:
- 4 tablespoons margarine
- 1 can button mushrooms, sliced
- 1 egg yolk
- 1 cup low-fat yogurt
Procedures:
- Preheat oven to 350 F.
- Combine the ingredients for cooking broth and let it boil, then simmer for 20 minutes.
- Add fish fillet and cook for about 10 minutes.
- Pick out the fish fillet from broth and put on a baking dish. Â Save the broth for the sauce.
- In a separate pan, cook mushrooms in 2 tablespoons of heated margarine.
- Top fish with mushrooms.
- Combine egg yolk, low-fat yogurt, salt and pepper to make sauce. Â Add some of the cooking broth to thin this out.
- Drizzle sauce on top of fish.
- Dot with remaining margarine.
- Bake for 10 minutes.
Nutrition Facts Per Serving:
- Calories (kcal) 402
- Carbohydrates (g) 7
- Protein (g) 40
- Fat (g) 20
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