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Fillet Of Sole With Blewit Duxelles


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Fillet Of Sole With Blewit Duxelles 0 Picture


  • 2 tablespoons butter
  • 2 teaspoons minced green onions
  • 2 tablespoons flour
  • 1 1/2 cups milk warmed
  • 1/2 cup rich chicken broth
  • 1/8 teaspoon freshly-ground white pepper
  • 1 dash Tabasco sauce
  • 1 pinch dried thyme
  • 1/2 cup Blewit Duxelles* (see Duxelles)
  • 1/2 cup heavy cream
  • 8 sole fillets
  • 2 tablespoons butter
  • 1 tablespoon safflower oil
  • 1/4 cup freshly-grated Parmesan cheese


Servings 4


Step 1

* 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 sauté 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.

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