Sole Bercy

See also Bamboo Chinese Poached Salmon

Ingredients For Sole Bercy:

  • 6 green onions or 4 shallots*, finely minced
  • 1/4 cup [60 mL] fresh dill or parsley, minced
  • 1/4 cup [60 mL] dry white wine or Vermouth
  • 1/4 cup [60 mL] fish stock or clam juice
  • 1 1/2 to 2 pounds [680 g to 1 kg] sole fillets
  • Juice of 1/2 a lemon
  • 3 tablespoons [45 g] unsalted or salted butter, melted
  • 1 teaspoon [5 mL] cornstarch
  • Salt
  • Pepper
  • Tiny boiled potatoes [optional]
  • Minced parsley [optional]

Bercy Sauce I Recipe for Fish and Seafood

Cooking Directions:

Sprinkle finely minced green onions or shallots and minced dill or parsley into a generously buttered 8 x 12-inch [20 x 30-cm] glass or ceramic dish.

Pour in white wine or Vermouth and fish stock or clam juice.

See also Bamboo Chinese Prawn-Stuffed Sole Fillets

Lightly pepper on side of each sole fillet; roll fillets, pepper inside rolls.

Arrange fish rolls into a microwave-safe dish.

Sprinkle fish rolls with lemon juice and melted butter.

Cover dish with waxed paper.

Microwave fish on ‘MAXIMUM’ for 6 minutes per pound [454 g] of fish, coating fish often with cooking juices while cooking.

Transfer fish rolls onto a hot serving plate; keep warm.

Stir cornstarch into cooking juices.

Stir until well blended; salt and pepper, to taste.

Microwave sauce on ‘MAXIMUM’ for 2 to 3 minutes, until creamy.

Pour sauce all over fish rolls.

If desired, arrange tiny boiled potatoes all around fish rolls; sprinkle all over with chopped parsley.

Enjoy delicious Chinese recipes with Bamboo Chinese.

https://ifood.tv/french/204979-sole-bercy

https://www.thespruceeats.com/bercy-sauce-i-sauce-996085

See also Bamboo Chinese Shrimp Stuffed Sole Fillets