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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make Hollandaise: In double boiler top with wire whisk, slightly beat egg yolks. Slowly beat in melted butter. Cook, stirring, over hot water (water in base should not touch upper pan) just until thick. Mixture will curdle if cooked too long. Whisk the heavy cream into sauce. Gradually beat in lemon juice and 1/4 teaspoon salt. Beat until as thick as mayonnaise. Set aside to cool. | 2. Preheat oven to 350°F. | 3. Gently rinse fillets and pat dry with paper towels. Place dark side up on board. Sprinkle fillets with 3/4 teaspoon salt and dash of pepper. Dot with 2 tablespoons butter. | 4. Starting at narrow end, roll up fillets. Secure with toothpicks. In buttered shallow baking dish, stand fillets upright on even sides. Pour water and white wine over fish. Top with sliced onion and bay leaf. | 5. Bake, uncovered, 15 minutes or until fish flakes when tested with fork. Remove bay leaf and onion. Remove fillets to oven-proof platter and keep warm. (Leave the oven on; you’ll be broiling these soon.) Remove toothpicks gently; fish is fragile. Strain fish stock, reserving 1 1/4 cups liquid. | 6. Melt 3 tablespoons butter in saucepan. Remove from heat. Stir in flour and dash cayenne until smooth. Gradually stir in fish stock and bring to boil, stirring. Reduce heat and simmer 3 minutes. Stir in light cream and mix well. Pour over fish. | 7. Increase oven temperature to broil. | 8. Melt remaining 2 tablespoons butter and sauté mushrooms. Add lemon juice and salt. Cook until tender. Spoon mushrooms around fish. Pour Hollandaise sauce over fillets. Broil 4 inches from heat source until golden brown. Garnish with parsley or watercress. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sole fillet	6			2420.8055	0.0	538.5612	13.6
salt	3/4	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
butter	7	tablespoons	divided	598.5	27.4995	18.7005	50.4
water	2/3	cup		0.0	0.0	0.0	0.0
white wine	1/4	cup		-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
bay leaf	1			-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
mushroom	1		sliced	-	-	-	-
lemon juice	1/2	teaspoon		6.71	2.1045	0.1067	0.0732
salt	1	dash		-	-	-	-
cayenne	1	dash		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
egg yolk	3			164.22	1.8309	8.0886	13.5354
butter	1/4	cup	melted	598.5	27.4995	18.7005	50.4
salt	1/4	teaspoon		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
heavy cream	1/4	cup	whipped	102.0	0.8220000000000001	0.852	10.824000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.