Sole Fillets In Marsala Cream
From brianna 16 years ago
- 20 minutes to make
- Serves 4
If you love fish like I do, try it simmered in this wonderful wine & cream sauce. Make the stock the day before & then it takes just minutes to cook & serve.
Ingredients
- 2/3 cup fish stock - See note below shopping list
- 8 sole fillets shopping list
- 1 Tblsp olive oil shopping list
- 1Tbsp butter shopping list
- 4 shallots - finely chopped shopping list
- 3 1/2 oz baby button mushrooms - cleaned & halved shopping list
- 1 Tblsp peppercorns - lightly crushed shopping list
- 1/3 cup marsala shopping list
- 2/3 pint heavy cream shopping list
How to make it
- Heat oil & butter in a large skillet
- Add the shallots & cook for 2 - 3 mins until softened
- Add the mushrooms & cook for a further 2 - 3 mins until they are just beginning to brown
- Add the peppercorns & fish to the skillet
- Fry the fish for 3 - 4 mins on each side or until lightly golden
- Pour the wine & fish stock over the fish & simmer for 3 mins
- Carefully remove fish & set aside - keep warm
- Increase heat & boil mixture in the skillet for about 5 mins or until the sauce has reduced & thickened.
- Stir in the cream
- Return the fish to the skillet & heat through
- .
- NOTE:-
- In a pinch if I didn't have ingredients to make the fish stock I have used an instant fish/seafood stock mix with water & had great results
The Rating
Reviewed by 9 people-
Thanks!! A must-keep, and HIGH FIVE :+D
chefelaine
in Muskoka loved it
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Definite winner. 5 from me
cookingforfun
in Marblehead loved it
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Good morning and a happy Saturday to you, Brianna! This dish looks so luscious and flavorful. I really love that marsala cream - oh yeah. Thank you so much - I'm printing this out to try. High 5, hon! :) Vickie
lunasea
in Orlando loved it
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