Baked Soles is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of soles brushed with eggs, coated in breadcrumbs and parsley that are baked in melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Soles.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
320. INGREDIENTS.—2 soles, 1/4 lb. of butter, egg, and bread crumbs, minced parsley, 1 glass of sherry, lemon-juice; cayenne and salt to taste.
Mode.—Clean, skin, and well wash the fish, and dry them thoroughly in a cloth. Brush them over with egg, sprinkle with bread crumbs mixed with a little minced parsley, lay them in a large flat baking-dish, white side uppermost; or if it will not hold the two soles, they may each be laid on a dish by itself; but they must not be put one on the top of the other. Melt the butter, and pour it over the whole, and bake for 20 minutes. Take a portion of the gravy that flows from the fish, add the wine, lemon-juice, and seasoning, give it one boil, skim, pour it under the fish, and serve.
Time.—20 minutes. Average cost, 1s. to 2s. per pair.
Seasonable at any time.
Sufficient for 4 or 5 persons.
TO CHOOSE SOLES.—This fish should be both thick and firm. If the skin is difficult to be taken off, and the flesh looks grey, it is good.
Modern Redaction
Ingredients:
2 soles
115g butter, melted
1 egg
150g (about) breadcrumbs
4 tbsp parsley, minced
150ml sherry
juice of 1 lemon
salt and cayenne pepper, to taste
Method:
Clean, skin and wash the fish thoroughly then dry thoroughly. Brush all over with a beaten egg then mix the parsley and breadcrumbs together and spread over the fish. Lay them side-by-side in a large baking dish so that the white sides are uppermost (ensure they do not overlap) then pour over the melted butter.
Transfer to an oven pre-heated to 180°C and bake for 20 minutes, or until cooked through. Take about half of the liquid in the baking pan and pour into a saucepan. Whisk in the sherry and lemon juice then season to taste. Bring to a boil, take off the heat then skim the surface. Pour the sauce on a serving plate, sit the fish on top and serve.
