the appetizer:

French cuisine has influenced the eating habits of people around the world, especially those who enjoy "haute cuisine" in restaurants. But there are also many regional (or "provincial") styles of cooking that remain unique to France.

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Baked Sole in White Wine Sauce (Sole Bretonne)

4 sole fillets, cleaned
1 t lemon juice
4 oz. butter
1 lg. leek, white part only, thinly sliced
3 shallots, finely chopped
1/2 c. flour
1/3 c. fruity white wine
1/3 c. cream
1 T chopped parsley

Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice. Let stand for 15 minutes.

Melt the butter in a saucepan. Sauté leeks and shallots over medium-low heat for 5-6 minutes. Place in bottom of baking dish big enough to hold fillets in one layer.

Dry fish with paper towels, and coat with flour. Arrange fish on top of vegetables. Sprinkle with salt, then wine. Cover tightly and bake for 15 minutes, basting occasionally. Pour cream over fish and return dish to oven, uncovered. Bake for 10 more minutes, undisturbed. Sprinkle with parsley before serving.



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This page modified January 2007