One of my earliest memories of food & cooking shows was watching flamboyant Graham Kerr as the Galloping Gourmet…remember him? The Galloping Gourmet’s TV career actually began in Canada & his show was taped at CJOH in Ottawa for the CBC.

Still don’t remember him? He used cook and always drink wine, sometimes be by the piano? He always had fun cooking, never took himself too seriously and I think he did alot for TV food shows too!

I found this recipe at The Food Network and noticed it credited to Graham Kerr. I’ve tried this dish many times, always with success. You can used any type of flat white fish and lately I’ve found Basa and John Dory filets to be affordable and delish.

I’ve also trimmed down the dish, made it simpler, not as “busy”. Serve this dish with some rice, steamed vegetables and raise a glass of wine to the Galloping Gourmet!

Sole Gascogne

Sauce:
2 Tbsp butter
2 Tbsp olive oil
1 teaspoon spring onions, finely chopped
1/2 teaspoon mild French (Dijon is OK)mustard 1 teaspoon parsley, finely chopped
1 tablespoon tomato paste
2 tablespoons tarragon vinegar
1/2 cup white wine
Salt and black pepper
1 garlic clove, crushed

2 whole sole (4 whole fillets)
Salt and cayenne pepper
4 Tbsp of chopped green onions
2 Tbsp chopped parsley
4 dabs of butter
Salt and black pepper
Paprika, to garnish

1. Preheat your oven to 4ooF.
2. Place butter& oil in a saucepan and heat gently. Add spring onions, mustard, parsley, tarragon, tomato paste, tarragon vinegar, wine and season with salt and pepper. Add the crushed garlic clove and cook on a gentle heat for 2 minutes. Reduce until sauce thickens & wine is reduced and reserve.
3. Dry sole and season with salt, cayenne pepper. Place each filet side-by-side in your buttered/oiled dish and sprinkle with the mixed parsley and green onions and put a dab of butter over each fish.
4. Pour over the sauce and place your filets in a preheated 400F oven for 20 minutes. Dust with paprika and serve.