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Savory Mustard Sole

Yankee Plus Dec 2015


by in Apr 1997
Savory Mustard Sole
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  • 6 fillets of sole
  • 1/4 cup butter, melted
  • juice of 1 lemon
  • 5 shallots, peeled and finely chopped
  • 1/2 cup dry white wine
  • 7/8 cup heavy cream
  • 2 tablespoons dijon-style mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 scallions, sliced, including green parts


Arrange fish fillets full-length in baking dish. Combine butter and lemon juice and pour over fish. Place shallots and wine in a saucepan and boil gently until wine has evaporated. Mix together cream, mustard, salt, and pepper and add to shallots. Bring to a boil and remove from heat. Cool; pour over fish. Sprinkle with scallions. Bake at 425 degrees for 10 minutes or until fish flakes easily.
Updated Wednesday, February 9th, 2005

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