Sole Thermidor Recipe

Cooking Directions

• STEP 1.Preheat the broiler and lightly grease a baking dish.
• STEP 2.In a large skillet, melt butter over medium heat. Add mushrooms and shallots, and cook until softened.
• STEP 3.Add flour to the skillet and cook for a minute, stirring constantly.
• STEP 4.Slowly whisk in the milk and white wine, and cook until the sauce thickens.
• STEP 5.In a separate bowl, whisk together the egg yolks, Dijon mustard, and Gruyere cheese.
• STEP 6.Gradually add the egg mixture to the skillet, stirring constantly, until the sauce is smooth and creamy.
• STEP 7.Place the sole fillets in the prepared baking dish and pour the sauce over them.
• STEP 8.Broil the fish for 5-7 minutes, or until the sauce is golden and bubbly.
• STEP 9.Serve the Sole Thermidor hot, garnished with fresh parsley.

Cooking Tips

• Make sure to cook the mushrooms and shallots until they are softened and slightly caramelized for maximum flavor.
• Whisk the egg yolks gradually into the sauce to prevent them from curdling.
• Serve the Sole Thermidor with a side of steamed vegetables or a fresh green salad for a complete meal.

Storage and Serving

• Sole Thermidor is best served immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in the oven or microwave until heated through.