Sole Edward VII

Sole fillets coated in butter blended with mushroom, almonds, parsley, nutmeg and lemon. Poached in white wine.

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Sole Edward VII

sole
1/2 pound sweet butter
3 ounces salted almonds, chopped
1/4 pound fresh mushrooms, chopped
chopped parsley
1 lemon, juiced
salt
pepper
grated nutmeg
1/2 cup white wine

Cut the fillets from the sole, lay flat in a buttered pan, and season with salt and pepper.
Mix butter, almonds, mushrooms, parsley, lemon juice, salt, pepper, and a dash of nutmeg.
Spread this mixture over the fillets, add the wine to the pan, and cook in the oven at 350ºF for 20 minutes.
Serve in the pan by placing it on a platter with a napkin under the pan.

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