A delicious pairing of sole with pear, complemented by fresh dill. Simply exceptional from the chefs at the world famous Mohonk Mountain House.

Mohonk Mountain House Sole Marie
Recipe type: Seafood
Serves: 1
  • 1 fresh skinless sole fillet (4 to 6 ounces)
  • salt, to taste
  • freshly-ground white pepper; to taste
  • 1/4 fresh pear; sliced, seeded, and fanned
  • 1/4 Cup Swiss pear-flavored mineral water (or unsweetened pear nectar)
  • 1 1/2 Tablespoons dry white wine (or dry vermouth)
  • 1/4 Cup evaporated skim milk
  • fresh dill; for garnish
  1. Preheat oven to 375 degrees.
  2. Lightly season skin side of fillet with salt and pepper, fold ends under with skin-side down, place in an oven-safe saute pan that has been sprayed with vegetable oil. Place fanned pear on top, add mineral water and wine. Cover with foil and cook until tender, 10 to 12 minutes.
  3. Remove fish to a warmed plate with a slotted spatula, allowing juices to drip back into the pan. Add evaporated skim milk to juices, reduce to desired consistency over medium heat, stirring occasionally.
  4. When reduced, pour over fish, or serve on the side. Garnish with sprig of fresh dill.
This recipe yields 1 serving.

Per Serving (excluding unknown items): 89 Calories; trace Fat (3.4% calories from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.