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Dover Sole in Beurre Blanc sauce

Submitted by: Mary on 08/16/2003
2219 views
2.55 avg rating
174 votes
 
 
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Ingredients

SOLE:

4 Sole fillets, 8 ozs each (deboned)
2 T Butter
Salt and white pepper to taste
2 t Chopped thyme
8 T Butter
Juice of 2 lemons

BEURRE BLANC SAUCE:

2 T Shallots, finely minced
1/4 C White wine or dry vermouth
1/4 C Fresh lemon juice
4 ozs Butter, cut into pieces
Salt to taste
White pepper to taste

Directions

DOVER SOLE:



Brush the inside of each fillet with butter and sprinkle with salt and thyme. Close the sides of the fillet back together. Pat dry with paper towels.



Preheat the oven to 250F. In a medium saut

Servings

4

Calories

1

Time to prepare

45 minutes

Difficulty

Average
 

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