Fillet de Sole Meurice Recipe

Posted by
Rate It!
Fillet de Sole Meurice
Add your photo!
Ingredients
26
Count
Nutrition
2052
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Fish stock: Fill medium saucepan with 3 1/2 cups cold water Add fish bones and head. Bring to simmer. Add reserved vegetable trimmings. Cook for 20 minutes to reduce to 2 1/2 cups. Strain.
  2. Preheat oven to 400 degrees. Heat platter for eggplant and small casserole dish for rice. Bring pot of salted water to boil. Add eggplant halves. Cook about 10 minutes, until tender. Drain and set aside on warming platter.
  3. On stovetop, heat a casserole dish, add 1 tablespoon clarified butter and rice. Saute for 30 seconds. Add bay leaf and 2 1/2 cups of the fish stock. Season generously with salt and pepper. Cook uncovered on middle shelf of oven for 20 minutes, or until tender and the rice has absorbed all of the stock.
  4. In a large, hot saute pan, add 1/4 cup clarified butter. Add the pieces of sole fillet and season generously with salt and pepper. Add wine, cover, and simmer over medium heat for about 5 minutes or until just done. Set aside fillets on platter near stove and cover to keep warm. Reserve juices in the pan.
  5. In large pot, heat 1/4 cup clarified butter. Add shallots. Saute for 30 seconds. Add peppers and 1 tablespoon chives. Saute another 30 seconds. Add mushrooms and 1/2 of lemon juice. Lower heat and simmer (as mushrooms extrude their liquid). Add cooked rice to vegetables and mix well. Add the juices from the fish pan. Add 1/4 cup of the cream. Mix well.
  6. Fill eggplants with rice. Gently lay the fish fillets over the rice. Moisten with a little of the reduced veal stock. Cover to keep warm.
  7. Heat oven to broil. In a small saucepan, add 2 tablespoons of veal stock. Bring to a boil, then remove from heat and add the butter and egg yolk. Whisk furiously. Add the remaining lemon juice and the remaining 1/4 cup of cream. Continue beating until smooth and creamy. Pour the sauce over the stuffed eggplants. Dust with chives and place under the broiler to flash heat.
  8. Veal Stock:
  9. In a large stockpot, cover the bones with the cold water and bring to a boil. Continuously remove any scum that rises to the surface. Add the vegetables and seasonings. Bring to boil and reduce to simmer. Simmer for about 5 hours or until reduced to 4 cups.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2052.26 Kcal (8592 kJ)
Calories from fat 992.15 Kcal
% Daily Value*
Total Fat 110.24g 170%
Cholesterol 802.59mg 268%
Sodium 2255.09mg 94%
Potassium 2733.51mg 58%
Total Carbs 79.61g 27%
Sugars 41.33g 165%
Dietary Fiber 20.84g 83%
Protein 181.4g 363%
Vitamin C 127.6mg 213%
Vitamin A 0.9mg 31%
Iron 20.3mg 113%
Calcium 575mg 58%
Amount Per 100 g
Calories 54.57 Kcal (228 kJ)
Calories from fat 26.38 Kcal
% Daily Value*
Total Fat 2.93g 170%
Cholesterol 21.34mg 268%
Sodium 59.96mg 94%
Potassium 72.68mg 58%
Total Carbs 2.12g 27%
Sugars 1.1g 165%
Dietary Fiber 0.55g 83%
Protein 4.82g 363%
Vitamin C 3.4mg 213%
Iron 0.5mg 113%
Calcium 15.3mg 58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 49.4
    Points
  • 52
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top