|1||shallots, finely chopped||40 g|
|1 tbsp||marjoram, fresh, chopped||7 g|
|2||sole fillets||300 g|
|2 tbsp||white flour (all purpose)||16 g|
|2 tbsp||butter, unsalted||28 g|
|1/4 cup||white wine||65 mL|
|3 tbsp||whipping cream 35%||45 mL|
|1/2 tbsp||apple cider vinegar||8 mL|
|2 tsp||lemon juice, freshly squeezed|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Finely chop the shallots and marjoram. Set aside. Rinse the fillets and pat them dry. Season with salt and pepper, then coat them with flour.
- Melt ½ to 1 tablespoon of butter in a pan over high heat. Add the fillets and cook 2 min on one side, turn them, then cook an additional 1-2 min. Take the pan off the heat and keep it warm in the oven.
- Pour the wine, cream, and vinegar in a saucepan. Add the shallots and marjoram, then bring to a boil. Continue to cook over high heat a few minutes, until the mixture is reduced by about a half, stirring occasionally. Strain the sauce into a small saucepan, pressing firmly on the solids to release as much liquid as possible.
- Set the small saucepan over very low heat and whisk in the remaining butter 1 piece at a time. Whisk in the lemon juice, then add salt and pepper to taste.
- Transfer the sole fillets to the warmed serving plates. Spoon the sauce over the fish and serve.
Nutrition Facts Table
per 1 Serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Fibre, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E, Zinc
- Good source of :
- Folacin, Manganese, Vitamin A, Vitamin B6
- Excellent source of :
- Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin D, Vitamin K
- Free :
|Meat and Alternatives||3 ½|