Sole with Fine Herbs is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of sole baked in a white wine and white sauce base topped with mushrooms, shallots and parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Sole with Fine Herbs.
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This is a classic recipe for a Victorian version of Sole with Fine Herbs 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. 237.—SOLE WITH FINE HERBS.
Prepare a sole as in the foregoing Article; but, instead of raspings, use some white sauce; and when the sole is baked, place it on its dish; add a pat of butter and the half of a lemon to the sauce; pour it over the fish, and serve.
Modern Redaction
Ingredients:
2 soles
salt and freshly-ground black pepper, to taste
300ml white sauce
200ml white wine
60ml mushroom juice or mushroom catsup
1 tsp anchovy essence
2 tbsp parsley, finely chopped
6 mushrooms, thinly sliced
2 shallots, finely sliced
70ml white wine
Method:
Clean, scale and wash the fish. Wipe dry then arrange side by side in a well-buttered baking dish. Season well with salt and black pepper then scatter half the breadcrumbs over the top.
Whisk together the white wine, mushroom juice (or catsup), and anchovy essence in a bowl and pour around the fish. Scatter the parsley, mushrooms and shallots over the top then sprinkle over the breadcrumbs,
Transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until the fish is cooked through and flakes easily with a fork. Carefully remove the fish to a heat-proof serving dish with a fish knife then pour the pan juices into a saucepan.
Add the 70ml white wine and stir together until the mixture simmers. Pour the sauce over the fish then set under a hot grill (broiler) and cook until the top of the dish is browned. Serve immediately.
