SOLE A LA DUGLERE 
8 sole filets
1 (1 lb.) can whole tomatoes, drained, peeled, seeded and coarsely chopped
8 med. mushrooms, washed and quartered
3 tbsp. chopped parsley
2 tbsp. chopped shallots
1 tbsp. lemon juice to taste
1 tsp. salt
Cayenne pepper to taste
2 c. dry white wine
1 1/2 c. heavy cream
3 tbsp. roux, to thicken

Fold the filets in half, silvery side in, and place them in a single layer in a buttered skillet. Cover the filets with all ingredients except the cream and the roux. Cover the skillet with a circle of buttered wax paper with a small hole cut in the center. Bring to a boil, reduce the heat and simmer gently for 5 minutes or so, until you can pierce the fish easily with a fork. Remove the filets to a platter that can go under the broiler. Remove all of the tomatoes and mushrooms with a slotted spoon and arrange them on top of the fish. Set the fish into a low (225 degree oven).

Turn the heat to high and reduce the poaching liquid to about one third its original volume. Add only 1 cup of the cream. Add about 3 tablespoons of roux, little by little, beating with a wire whisk. Let the liquid come to a boil after each addition of roux. Keep adding and stirring until the sauce is thick enough to coat a spoon. Taste, adding cayenne, lemon juice and salt as needed. The flavor should be tangy, the final addition of cream will dull it a bit.

Whip the remaining 1/2 cup of cream until it holds its shape, then fold it carefully into the sauce.

Drain the platter of fish of any excess liquid. Then pour the sauce over the fish and slide the whole thing under the broiler for just a few seconds, until lightly browned. Sprinkle with chipped parsley and serve immediately.

 

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