This dish combines together rich flavors to create a sauce that will leave you reaching for the bread.
- 2 1/2 cups water
- 1 onion, quartered
- 1 carrot, scrubbed and quartered
- 1 bay leaf
- 1 Tbs olive oil
- 1 Tbs butter
- 4 shallots, finely chopped
- 4 ounces small, white mushrooms, halved
- 1 Tbs black peppercorns
- 8 sole fillets
- 1/2 cup Marsala wine
- 1 pint heavy cream
- In a saucepan place the water, onion, carrot, and bay leaf, and bring to a boil.
- Reduce the heat and allow the stock to simmer for 1 hour.
- Strain the stock into a bowl or large measuring cup. Discard the items strained from the stock.
- In a skillet heat the olive oil and butter over medium heat.
- Add the shallots to the skillet and cook until just soft.
- Add the mushrooms to the skillet and cook for 3 minutes.
- Add the peppercorns and sole fillets to the skillet.
- Cook the sole fillets for 3-4 minutes on each side, until golden brown.
- Pour the Marsala wine and stock over the sole fillets and allow to simmer for 3-4 minutes.
- Remove the fish and keep warm.
- Raise the heat to medium-high and bring the sauce to a boil for 5 minutes. The sauce should be reduced and thickened.
- Lower the heat to low. Add the cream to the sauce and heat through.
- Plate the fish and serve with the sauce over the fish.
Note: This fish dish pairs well with wild rice. I also like to serve with a salad of freshly grated carrots dressed with olive oil and freshly ground black pepper.
For a great alternative substitute shrimp for the sole fillets.