Sole (Trout) A La Basquaise

Posted: July 3, 2010 by nietize in French, Trout
Tags: , ,

From Ginette Mathiot – I know how to cook

3 Dover or lemon sole, cleaned and skinned (I used a whole rainbow trout instead)
100ml white wine
1 tbsp chopped chives
2 tbsp chopped flat leaf parsley
1 shallow
100g mushrooms, chopped
50g butter
200ml any stock
salt and pepper
juice of 1 lemon

Preheat the oven to 200 degrees. Cut along the centre of the sole to remove and discard the central bones, and put the fish into an ovenproof dish. Pour in the wine and bake for 10 minutes. Meanwhile, mix together the chives, parsley, shallot, mushrooms and butter in a bowl to make the stuffing. Remove the fish from the oven and fill the cavities left by removing the bones with the stuffing, pour in the stock and season with salt and pepper. Reduce the oven temperature to 160 degrees, return the dish to the oven and bake for a further 10 minutes. Serve sprinkled with the lemon juice.

Instead of using 3 whole lemon sole, I swapped it with a whole rainbow trout. The recipe works well for this fish although I think you can reduce the amounts for the stuffing as the cavity for the trout is smaller. Alternatively, you can add the rest of the stuffing to the stock. In a way I prefer using the trout as it doesn’t require the removing of the bones for the sole. The total baking time for trout is 25 minutes at 200 degrees


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