Sole Bercy

A whole sole is used for this classic Cordon Bleu recipe because the bones and head add flavors to the poaching liquid. However, small fillets can be used. This recipe serves 8.

4 lbs fillets of sole or 2 fillets per person
6 Tbsp of sweet butter (+ a bit more for buttering the wax paper)
1/2 cup of shallots
salt and pepper to taste
2 cups of mushrooms, loosely packed
1 cup of chopped fresh parsley
1-1/2 cups of dry white wine
4 Tbsp of flour
1/2 cup of heavy cream
few drops of lemon juice

  • Preheat oven 350°F
  • Rub a gratin dish with 1 Tbsp of butter and sprinkle shallots on the bottom of the dish.
  • Cover with the mushrooms.
  • Arrange the sole fillets, rolled or folded, on top of the mushrooms (be sure the fleshy side is on the outside so that the fillets keep their shape when cooking).
  • Dot with another Tbsp of butter.
  • Add the wine and parsley (save 3 Tbsp of parsley for decoration at the end).
  • Add salt and pepper.
  • Cover the gratin dish with a buttered wax paper and place in a 350°F oven for 15 to 20 minutes.
  • Lift the soles with a large spatula and place on a serving dish.
  • Melt 4 Tbsp of butter in a saucepan, add the flour and cook for 1 minute on low heat.
  • Add the drippings of the sole along with the mushrooms and bring to a boil.
  • Add the cream if needed.
  • Simmer gently for a few more minutes.
  • Correct seasonings with salt and pepper and add drops of lemon juice.
  • Coat the soles with the sauce and sprinkle remaining parsley on top.
  • Serve immediately.