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Fillet Of Sole A La Normande

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. a glass of sherry
  2. Fillet
  3. Soles
  4. Salt
Contains FishSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Fillet two soles as for boiling.
  2. Put the fillets in a wellbuttered baking tin, with a glass of sherry and four tablespoonfuls of Consomme (No.
  3. 1) and a sprinkling of Searcy Salt ;
  4. cover the baking tin with oiled paper, and bake ten minutes (the oven should not be too hot) ;
  5. take out the tin, remove the paper, and pour over the fillets of sole half a pint of Sauce a la Normande (No.
  6. 54) ;
  7. return to the oven for five minutes, and serve in the baking tin.
  8. This is quite excellent.

Plating

Cookware for this recipe

  • Saucepan