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Dover Sole Fillet "Undine"

4 servings

Ingredients

• 8 Stk Sole fillets
• 1 Prise Salt
• butter (for casserole) (nach Bedarf)
• Peppercorns (crushed) (nach Bedarf)
• Onion (sliced into rings) (nach Bedarf)
• 0.12 L White wine
• Water (nach Bedarf)
• 2 Stk Tomatoes (skinned)
• mushrooms (nach Bedarf)
• 30 g butter
• Beurre manié (nach Bedarf)
• 0.06 L whipped cream
• 1 Stk Egg yolk
• Worcestershire sauce (nach Bedarf)
• Lemon juice (nach Bedarf)
• butter flakes (nach Bedarf)
• Parmesan (grated) (nach Bedarf)
• Sugar snap peas (cooked) (nach Bedarf)
• Parsley (finely chopped) (nach Bedarf)
• mushroom caps (nach Bedarf)
• butter (for lemon butter sauce) (nach Bedarf)
• Lemon (nach Bedarf)

Instructions

1. Lightly pound Dover sole fillets, season lightly with salt, and fold each one once.
2. In a buttered casserole with crushed peppercorns, onion rings, white wine, and some water, steam until tender covered.
3. Decorate the inside edge of a gratin dish with a potato border and arrange the fillets in a fan pattern.
4. Dice 2 skinned tomatoes and prepared mushrooms finely, sauté in butter, and distribute over the fillets.
5. Reduce the fish stock, bind with beurre manié, and bring to a boil.
6. Whisk whipped cream and an egg yolk, stir in, and season piquantly with Worcestershire sauce and lemon juice.
7. Strain the sauce and coat the dish with it.
8. Distribute butter flakes and grated Parmesan over and gratinee in a preheated oven under broiler until light brown.
9. Sprinkle with cooked sugar peas and finely chopped parsley.
10. Place mushroom heads steamed in lemon-butter broth on top.

Based on a cookbook by Hans Hofer (1964), adapted with AI.