Sole recipes - 2 recipes
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Sole Medallion with foie gras
By Gilles Goess Hostellerie La Briqueterie, France
Preparation of sole: - Fillet of sole, beat well, season with salt and pepper, lay thin slices of foie gras on top ...
- - 3 soles fillets about 1 lb each
- - 2 lbs of potatoes fingerling
- - 2/3 cup butter
- - 1 oz truffle
- - 3.5 oz of foie gras
- - Scant 1 cup veal stock
- - Scant 1 cup fish stock
- - 3/4 cup shallots
- - 3/4 cup mushroom
- - 3/4 cup of port
- - Salt
- - Freshly ground pepper
Sole and Roasted Vegetables
By christinamussgnug
Preheat oven to 425 degrees
- 1 1/2 C sliced zucchini (cut about 1/4" thick)
- 1 1/2 C coarsely chopped tomatoes
- 1 C chopped green pepper
- 1 C chopped red pepper
- 1/2 C coarsely chopped red onion
- 1 1/2 C chopped potato
- 1 tsp olive oil
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 1/4 tsp black pepper
- 1 lb sole fillets
- 1 tbsp freshly squeezed lemon juice
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