Baked sole in sour cream sauce

Flora S.


  • 2 lb filet of lemon sole cut into portion-sized pieces
  • 2 lb potatoes peeled and sliced into rounds approximately 1/5 inch thick
  • ½ lb button mushrooms sliced
  • 3 hard-boiled eggs sliced into rounds
  • 2 cups sour cream
  • 1 tbsp minced dill
  • all-purpose flour
  • 2 tbsp butter
  • vegetable oil
  • salt and pepper


  • Preheat the oven to 375 F. Gently heat sour cream in a small casserole and keep at a simmer.
  • Make roux by melting 1 tbsp butter over medium heat and sifting 1 tbsp flour over it. Cook, stirring constantly, until the mixture is a deep-golden color. Whisk the roux into sour cream, season with salt, and simmer for 1 minute. Cover the sauce and set aside.
  • Melt 2 tbsp butter in a skillet. Season the filets with salt and pepper. Roll in flour.
  • Fry the fish pieces in butter until golden-brown on both sides. Drain on paper towels.
  • Saute mushrooms in 1 tbsp butter until they have reabsorbed their liquid, about 2 minutes.
  • Separately, skillet-fry potatoes in vegetable oil until slightly crispy on the outside, but slightly undercooked on the interior. Drain on paper towels.
  • Arrange the fish pieces on the bottom of a braiser. Top each piece with egg rounds and mushrooms. Arrange potatoes between and around the fish pieces.
  • Pour the sour cream sauce over the fish and potatoes.
  • Bake, uncovered, for 30 minutes. Sprinkle with dill and serve.

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