Best 2 Sole Thermidor Recipes

Indulge in the classic French delicacy, Sole Thermidor, a luxurious dish that combines tender sole fillets with a rich, creamy sauce. This elegant seafood dish is a symphony of flavors, featuring succulent sole fillets enveloped in a velvety sauce made from a flavorful combination of white wine, fish stock, shallots, mushrooms, and a touch of cognac. Enhanced with the distinctive flavors of mustard, grated Parmesan cheese, and a hint of cayenne pepper, Sole Thermidor tantalizes the taste buds with every bite. This article presents two variations of this iconic dish: the classic Sole Thermidor and a simplified version for those seeking a more straightforward preparation. Both recipes offer step-by-step instructions, ensuring a delightful culinary experience for home cooks of all skill levels.

Let's cook with our recipes!

SOLE THERMIDOR

Sole Thermidor image

My twin sister passed down this recipe to me several years ago. It is an impressive entree to serve, delicious and healthy.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

8 sole fillets (4 ounces each)
2 tablespoons butter, melted
1-1/2 teaspoons seasoned salt
1/8 teaspoon pepper
1-1/4 cups whole milk, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
3 tablespoons sherry or chicken broth
1 teaspoon dried tarragon
1/8 teaspoon paprika

Steps:

Brush fillets with melted butter; sprinkle with seasoned salt and pepper. Starting with a short side, roll up. Place seam side down in a greased 9-in. square baking pan. Pour 1/2 cup milk over fillets. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add remaining milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in the cheese, sherry and tarragon., Drain pan juices from fish, reserving 1/4 cup; stir into cheese mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.

Nutrition Facts : Calories 254 calories, Fat 14g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 528mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 26g protein.

SOLE THERMIDOR

Sole Thermidor image

Lovely, hot and flavorful. This dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sole fillet (or fish of your choice)
1 tablespoon flour
3 tablespoons butter, melted
1 teaspoon dry mustard (Coleman's preferred)
salt, to taste
cayenne, to taste
1/2 cup sour cream
1/4 cup brandy
4 tablespoons parmesan cheese, grated
2 cups court bouillon (Creole Court-Bouillon or your own recipe)

Steps:

Trim fish fillets and poach in two cups of the court bouillon.
Lift carefully onto a hot baking platter.
Combine the flour and melted butter; add the court bouillon in which the fish was poached.
Cook for three minutes; remove from heat.
Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.

Nutrition Facts : Calories 314.6, Fat 17.7, SaturatedFat 10.4, Cholesterol 94.4, Sodium 245.1, Carbohydrate 3.2, Fiber 0.2, Sugar 0.2, Protein 24.7

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Whenever possible, use fresh, seasonal ingredients.
Don't overcook the sole: Sole is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flaky.
Use a variety of herbs and spices: Herbs and spices can add a lot of flavor to sole thermidor. Don't be afraid to experiment with different combinations.
Serve immediately: Sole thermidor is best served immediately after it is cooked. The sauce will start to thicken as it cools, so don't let it sit for too long.

Conclusion:

Sole thermidor is a classic French dish that is sure to impress your guests. It is a delicious and elegant dish that is perfect for a special occasion. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a special dish to serve, give sole thermidor a try. You won't be disappointed!