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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe comes from Bohemian San Francisco: Its Restaurants and Their Most Famous Recipes, written by Clarence Edmonds (printed 1914). Edmonds recalls a feast he enjoyed in 1906, just weeks after the earthquake and ensuing fire that destroyed much of San Francisco. The occasional was the annual meeting of Merchants Association of San Francisco and was held at the St. Francis Hotel. Edmonds was most impressed with the quality of the food despite the crumbling walls and charred and blackened timbers hidden under a mass of bunting and foliage and flowers. When he decided to write the book, he returned to the hotel and asked its head chef, Victor Hertzler, for his best recipe. He offered two, Sole Edward VII (Edward Vii Sole) and Celery Victor (Celery Victor). Ingredients:
4 sole fillets (about 1 1/2 lbs) |
salt & freshly ground black pepper |
1/2 lb unsalted butter, softened |
3 ounces salted almonds, chopped |
1/4 lb fresh mushrooms, chopped |
1 tablespoon fresh parsley, chopped |
1 lemon |
1/4 teaspoon nutmeg, freshly ground |
1/2 cup dry white wine |
Directions:
1. Butter a baking dish large enough to hold the fillets in a single layer; preheat oven to 375 degrees F.
2. In a bowl, combine butter, almonds, mushrooms, parsley, the juice of the lemon, salt and pepper, and nutmeg; spread over fillets.
3. Add wine to dish.
4. Place in oven until fish flakes easily, about 20 minutes.
5. Serve in baking dish.
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