Fillet of Sole Rector

Fillet of Sole Rector
Staff Writer
Sole
Istock/miomea
Sole

A French-inspired recipe for sole from George Rector, a famous American restaurateur from the late 19th to early 20th century. 

Click here to see more recipes from George Rector. 

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon water
  • 1 ½ pounds fillet of sole
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry wine
  • 1 tablespoon heavy cream
  • Salt and pepper

Directions

Melt 1 tablespoon butter in a frying pan over medium heat. Add water before butter is completely melted. Place fillets in pan and cook slowly for 8-10 minutes. Turn once during cooking. Remove fillets to hot ovenproof platter. 

To the sauce in the frying pan, add the remaining butter. Stir in lemon juice, sherry, and cream. Add salt and pepper, to taste. 

Keep the flame on very low and stir gently for 5 minutes. Pour sauce over the fillets and place under a moderate broiler flame. Brown lightly and serve.

Sole Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Sole Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.