Filleted Soles à L'Italienne is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of filleted soles that are breaded and baked before being drizzled with lemon juice and served with an Italian sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Filleted Soles à L'Italienne.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
324. INGREDIENTS.—2 soles; salt, pepper, and grated nutmeg to taste; egg and bread crumbs, butter, the juice of 1 lemon.
Mode.—Skin, and carefully wash the soles, separate the meat from the bone, and divide each fillet in two pieces. Brush them over with white of egg, sprinkle with bread crumbs and seasoning, and put them in a baking-dish. Place small pieces of butter over the whole, and bake for 1/2 hour. When they are nearly done, squeeze the juice of a lemon over them, and serve on a dish, with Italian sauce (see Sauces) poured over.
Time.—1/2 hour. Average cost, from 1s. to 2s. per pair.
Seasonable at any time.
Sufficient for 4 or 6 persons.
WHITING may be dressed in the same manner, and will be found very delicious.
Modern Redaction
Ingredients:
2 fillets of sole
2 egg whites, lightly beaten
200g breadcrumbs
salt, freshly-ground black pepper and nutmeg, to taste
2 tbsp butter, diced
juice of 1 lemon Italian sauce, to serve
Method:
Halve each fillet then brush in the beaten egg whites and sprinkle with the breadcrumbs and seasonings. Arrange in a baking dish so that they are not overlapping then dot liberally with the butter.
Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until cooked through. About five minutes before they are due to be done squeeze the lemon juice over the fillets.
When ready transfer to serving dishes and accompany with Italian sauce.
