- All categories
- Fish
- Arctic char
- Basa
- Burbot
- Carpaccio
- Cod
- Codfish
- Frog thighs
- Gambas
- Great White Fish
- Grouper
- Haddock
- Halibut
- Mahi-mahi
- Marlin
- Orange Roughy
- Parrot fish
- Pollock
- Ray
- Red Snapper
- Rouget
- Salmon
- Sea Bass
- Sea Perch
- Sebaste
- Sheatfish
- Smelt
- Sole
- Stripper bass
- Swordfish
- Tilapia
- Trout
- Tuna
- Turbot
- Various white meat fish
- Walleye
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Spinach and Sole with Fines Herbes
1/4 cup (50 mL) all-purpose flour 4 sole fillets, (1-1/2 lb/750 g) 1 pkg (10 oz/284 g) fresh spinach, coarsely chopped 1 tbsp (15 mL) fines herbes 1/2 lemon, quartered
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Apricot Lemon Sole
Fish 1 egg 1 tbsp (15 mL) water 1/2 cup (125 mL) corn flake crumbs 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) paprika pinch of pepper 4 small fillets of sole or flounder (about 1 lb/500 g) Apricot Lemon Sauce 2/3 cup (150 mL) Smucker's...
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Sole with Lemon Asparagus Sauce
1 leek, cleaned and thinly sliced (pale green and white parts only) 1 medium red bell pepper, chopped 1 can CAMPBELL’S® Condensed Cream of Asparagus Soup 1 cup (250 mL) milk 6 sole filets (~125 g each, fresh or frozen) 6 oz (170 g) asparagus, sl...
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Sole Mornay
Sole Mornay Ingredients: 1 1/2 lbs (750 g) sole fillets (thawed if frozen) 2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) butter 2 tbsp (30 mL) flour 1 tsp (5 mL) chicken broth mix 1/2 tsp (2 mL) dry mustard 1 1/2 cups (375 mL) milk 1/2 cup (125...
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Fillets of Sole with Port Sauce
4 sole, 1 lb (450 g) each, skinned and filleted 1 oz (30 g) chopped shallots 2 tbsp (10 mL) white wine 2 tbsp (10 mL) Port 1 tbsp (5 mL) white Vermouth 2 tbsp (10 mL) fish stock Salt and pepper 1 cup (300 mL) cream 35% 4 oz (120 g) fresh past...
Sole
