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Sole Duglére from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 42) by Emily Kaiser Thelin

  • bay leaves
  • ground cayenne pepper
  • heavy cream
  • parsley
  • tomatoes
  • black peppercorns
  • fish stock
  • dry white wine
  • Parmigiano Reggiano cheese
  • yellow onions
  • sole fillets

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Notes about this recipe

  • Rinshin on October 04, 2018

    This is a fish dish non-fish eaters will like. Sole has very mild taste and the sauce used here is rich from addition of cream but not cloying. I liked the addition of bay leaf to each fish roll because it certainly perfumed the rolls but it was a bit of a nuisance having to pull out the bay leaves while eating. I also placed a piece of onion slice inside the rolls and really liked this inclusion in taste. The sauce is rich but mild in flavor with a hint of fresh tomatoes coming through. For those who prefer spicier taste, maybe addition of hot sauce to your taste. Served with mashed cauliflower.

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