Ingredients with Measurements:
- 4 sole fillets
- 1/4 cup of butter
- 1/4 cup of flour
- 1/2 cup of white wine
- 1/2 cup of fish stock
- 1/2 cup of heavy cream
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the sole fillets with salt and pepper.
3. In a large skillet, melt the butter over medium heat.
4. Add the flour to the melted butter and whisk until smooth.
5. Slowly pour in the white wine and fish stock while whisking constantly.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Add the heavy cream and parsley to the skillet and stir until well combined.
8. Place the seasoned sole fillets in the skillet, making sure they are coated with the sauce.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the fish is cooked through.
10. Serve hot with additional sauce spooned over the top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Instead of sole fillets, you can use any white fish fillets.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of fish stock, you can use vegetable or chicken broth.
- Instead of heavy cream, you can use half and half or milk.
Variations:
- Add chopped garlic to the sauce for extra flavor.
- Top the fish with sliced lemons before baking.
- Add capers to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to season the fish well with salt and pepper before cooking.
- Use a large skillet to ensure the fish fillets fit comfortably.
- Don't overcook the fish, as it will become dry and tough.
Storage instructions:
Store any leftover fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the fish on a bed of rice or mashed potatoes, and garnish with chopped parsley.
Garnishes:
Chopped parsley, sliced lemons, capers.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, steamed asparagus, garlic bread.
Troubleshooting advice:
If the sauce is too thick, add more fish stock or white wine to thin it out. If the fish is overcooked, it will become dry and tough. Make sure to check the fish frequently while baking to ensure it is cooked to perfection.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
À l'Amiral is a classic French dish that originated in the 19th century. It is named after Admiral François-Edmond Pâris, who was a French naval officer and explorer.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve hot with a side of roasted vegetables or steamed asparagus.
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Region: French