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Sole Bercy - Sole with shallots and white wine

From French Provincial Cooking by Elizabeth David.

Directions:
Put not much more than a teaspoon each of freshly chopped shallot and parsley into a well-buttered oval gratin dish. Add two tablespoons of white wine. Put it in the oven for 5 to 7 minutes, so that the shallot and wine cook a little and amalgamate. Now, put in your sole, skinned on both sides and seasoned with salt ans pepper. On top put a tablespoon of butter in small pieces. Cover with buttered paper. Cook in a low oven, Gas No. 3, 330 deg. F. for 15 minutes, for a medium sized sole weighing about 3/4 lb. Spread some of the shallot and juices on top of the sole and put the dish under the hot grill for 2 minutes so that it acquires a light glaze. Serve in the same dish.
It is quite possible to use dry vermouth instead of white wine for this dish.

Comments:
Quick and easy and quite good. Nice aroma to the dish. I'll definitely make it again. I only had sole fillets. I would like to try the whole fish.

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