Fillets of Sole, Marguery

Item# Recipe-250-Fish-and-Seafood-Recipes-Fillets-of-Sole-Marguery

Product Description

Fillets of Sole, Marguery
Fillets of Sole, Marguery


8 Flounder Fillets

Salt and Paprika

1/3 cup White Wine

2-1/2 cups Fish Stock

1 boiled Lobster

18 Littleneck Clams or small cooked Shrimps

3 tablespoons Butter, melted

3 tablespoons Flour


1/4 cup grated Parmesan Cheese

Place fillets in buttered baking dish, sprinkle with salt and paprika and add wine. Cover with buttered paper and bake in moderate oven (350 deg. F.) 15 minutes. Combine fish stock, shell of lobster and 6 clams. Simmer until liquid is reduced to 1 cup. Blend butter and flor, add strained fish stock and 1/4 cup liquid from fillets. Season with salt and pepper. Arrange fillets on serving platter, pour strained sauce on top and garnish with sliced lobster meat and remaining clams. Sprinkle with cheese and bake in moderate oven (350 deg. F.) until cheese is melted and fillets are hot.

Serves 8.

Notes: Remove the 6 clams from the broth before they are overcooked or, add all 18 clams to the broth and just heat through. The clams are added for extra flavouring the broth but, they can still be added to the dish later if they are not overdone.


Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!