Sole Thermidor Recipe
Sole Thermidor Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My twin sister passed down this recipe to me several years ago. It is an impressive entree to serve, delicious and healthy.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 8 sole fillets (4 ounces each)
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons seasoned salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups whole milk, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • 3 tablespoons sherry or chicken broth
  • 1 teaspoon dried tarragon
  • 1/8 teaspoon paprika

Directions

Brush fillets with melted butter; sprinkle with seasoned salt and pepper. Starting with a short side, roll up. Place seam side down in a greased 9-in. square baking pan. Pour 1/2 cup milk over fillets. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add remaining milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in the cheese, sherry and tarragon.
Drain pan juices from fish, reserving 1/4 cup; stir into cheese mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 8 servings.
Originally published as Sole Thermidor in Reminisce June/July 2009, p48

Nutritional Facts

1 each: 254 calories, 14g fat (9g saturated fat), 92mg cholesterol, 528mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 26g protein.

  • 8 sole fillets (4 ounces each)
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons seasoned salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups whole milk, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • 3 tablespoons sherry or chicken broth
  • 1 teaspoon dried tarragon
  • 1/8 teaspoon paprika
  1. Brush fillets with melted butter; sprinkle with seasoned salt and pepper. Starting with a short side, roll up. Place seam side down in a greased 9-in. square baking pan. Pour 1/2 cup milk over fillets. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add remaining milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in the cheese, sherry and tarragon.
  3. Drain pan juices from fish, reserving 1/4 cup; stir into cheese mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 8 servings.
Originally published as Sole Thermidor in Reminisce June/July 2009, p48

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