edium high heat.
Dredge sole in flour.
Mix eggs
br>This is a basic Francese Sauce.
Saute shallots in
Season sole with salt, pepper and few
re tender.
Meanwhile, season sole and place 1-2 sage
oach the roll.
The Sole:
Squeeze lemon over fillet
hallow baking dish. Lay the sole fillets side by side on
f vegetable oil. Add the sole fillets to the shallow dish
it the size of the sole. Sprinkle with salt to taste
tays warm.
Place the sole fillets on a broiler pan
nto one end of each sole fillet. Fold the other side
br>remove from heat.
Sole:
Season flour with salt
The sole is the fastest to cook,
llow to cool. Season the sole with salt and black pepper
For potatoes, cook potatoes in boiling salted water for about 20 mins. Drain.
For sauce, heat 1 tbsp butter and saute shallots, garlic, and almonds. Add Calvados, creme fraiche (or sour cream, if using) and cream. Add capers and season to taste.
Meanwhile, heat 2 tbsp butter and saute sole for about 4 mins per side. Serve with potatoes and sauce, sprinkled with parsley.
alt and pepper.
Lay sole fillets flat with darker side
n a bowl.
Place sole fillets, flat-side up, on
up baking dish.
Sprinkle sole with seasoned salt and parsley
Beginning with short end, roll up sole, skinned side in. Arrange them seam side down in a well buttered baking dish just large enough to hold them in one layer and sprinkle them with the lemon juice.
In a small bowl, beat the eggs with the cream; add the cayenne, salt and herbs.
Pour the custard over the sole and put the dish, covered with foil, in a preheated 350\u00b0 oven and bake 30 to 35 minutes or until sole flakes.
Arrange sole in 12 x 8 x 2-inch baking dish.
Thaw soup; pour over sole.
Top with cheese.
Bake at 325\u00b0 for 30 minutes.
Serve immediately.
Makes 6 servings.
alt and pepper. Place a sole fillet onto your work surface