Breton sole

Ingredients for 4 servings:

• 8 sole(s), fillets
• 1 tsp lemon juice
• 2 stalk(s) leeks
• 2 stalk(s) Celery
• 2 shallots
• 4 tbsp butter
• ½ tsp salt
• ½ cup(s) flour
• 100 ml white wine
• 100 ml cream
• 1 tbsp parsley, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Breton Sole

Wash the fish fillets, pat dry, drizzle with lemon juice, and let stand, covered, for 15 minutes. Remove the dark green leaves from the leek and slice the yellow parts along with the celery. Peel and dice the shallots. Preheat the oven to 180°C, then reduce the temperature. Melt the butter and sauté the vegetables over low heat. Pat the fish fillets dry, season with salt, and coat in flour, shaking off any excess flour. Place the vegetables in an ovenproof dish and place the fish fillets on top, folded once. Drizzle a little wine around the sole fillets, cover, and place the dish in the oven. Baste the fillets with a little white wine every 5 minutes. After 15 minutes, pour the cream over the fillets and vegetables, and bake uncovered for another 5 minutes. Sprinkle the fillets with parsley. This goes well with: white bread or boiled potatoes.