Fricasee Of Sole

"To fricasey soals white, cut the flesh longways and then a-cross, so that each soal will be in eight pieces."
from Hannah Glasse 1747

2 Medium Sole, with their trimmings
1 Onion, finely chopped
300ml (½ pint) White wine
120ml (4 floz) Cream
125g (4oz) Mushrooms, finely chopped
2 Blades of Mace
8 Peppercorns
3 tbsp Butter
2 tbsp Flour
a pinch of Nutmeg
Parsley
Thyme
Fennel
Salt

Place the fish trimmings, onion, herbs, mace, peppercorns and a little salt into a saucepan with 450ml (¾ pint) of water.
Allow to boil briskly and reduce by half.
Strain, add wine and mushrooms, add the fish.
Poach gently for 10 minutes.
Remove the fish and place into a small buttered ovenproof dish.
Keep warm. Mix together the butter and flour and add to the stock fish was cooked in, stir constantly and boil for 2 minutes.
Allow to cool slightly and stir in the cream and nutmeg.
Pour it over the fish, sprinkle with parsley, and serve.

HistoricFish

Fricasee Of Sole

Historic
Fish