Sole à l'Aurore is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of sole cooked in a pan with parsley, shallots and mushrooms that's stuffed with this mixture, coated in an egg yolk and Parmesan sauce, covered in eggs and grilled (broiled) before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Sole à l'Aurore.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Sole à l'Aurore that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 238.—SOLE A L'AURORE.
Bone and stuff a sole with fine herbs (chopped parsley, mushrooms, and shallot fried with butter, pepper, and salt), and bake it on a saucepan with a little butter, a glass of wine, and a little mushroom-juice or broth; and when done, place it on its dish, and finish as indicated for trout à l'aurore, No. 213.
Modern Redaction
Ingredients:
1 large sole
2 shallots, finely chopped
6 mushrooms, finely chopped
2 tbsp parsley, finely chopped
2 tbsp butter
salt and freshly-ground black pepper
50g butter
150ml white wine
4 tbsp mushroom juice (or broth)
3 egg yolks
70ml white sauce
30g freshly-grated Parmesan cheese
juice of 1/2 lemon
1 tsp anchovy essence
freshly-grated nutmeg and freshly-ground black pepper, to taste
2 hard-boiled egg whites, finely shredded
2 hard-boiled egg yolks, rubbed through a fine-meshed sieve
1 tsp freshly-grated Parmesan cheese tomato sauce, prawn sauce or shrimp sauce, to taste
Method:
Clean and scale the sole then carefully remove the backbone, wash and wipe dry.
Melt the 2 tbsp butter in a pan, add the mushrooms and shallots and fry for about 6 minutes, or until the shallots are just golden. Stir in the parsley and season to taste with salt and black pepper then use this mixture to stuff the hole in the back of the sole you made whilst removing the backbone.
Melt the remaining butter in the base of a flame-proof casserole then add the stuffed sole along with the wine and mushroom juice. Cover with a tight-fitting lid (or a sheet of foil and the lid) and bring to a simmer then cook gently for about 30 minutes, or until the fish is done.
When ready, drain fish then remove the skin and pat dry before setting aside to cool. As soon as the sole is cold, whisk together the egg yolks, white sauce, Parmesan cheese, lemon juice and anchovy essence with the seasonings. Place over gentle heat and stir constantly until the mixture begins to thicken. Use this mixture to coat the sole.
Now mix together the shredded egg whites with the sieved egg yolks and Parmesan cheese. Use this mixture to scatter over the fish then transfer to an oven pre-heated to 180°C and allow to heat through for 10 minutes then place under a hot grill to brown.
Serve immediately, accompanied by tomato sauce, prawn sauce or shrimp sauce.
