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Fillet Diable

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Anonymous (not verified)
  Margarine 2 Teaspoon
  All purpose flour 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Dry white wine 2 Tablespoon
  Dijon style mustard 1 Teaspoon
  Capers 1 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Sole fillets 10 Ounce
  Lemon juice 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Thin lemon slices 2
  Chopped parsley 1 Tablespoon
  Parsley sprigs 2

In small saucepan heat margarine until bubbly and hot.
Sprinkle with flour and stir quickly to combine; cook over low heat, stirring constantly, for 1 minute.
Remove from heat; stir in water, wine, and mustard.
Return to heat and bring mixture to a boil; reduce heat and let simmer, stirring constantly, until sauce is thickened.
Stir in capers, lemon rind, and dash pepper; remove from heat and keep warm.
Sprinkle sole fillets with lemon juice and remaining pepper.
Spray rack of broiling pan with nonstick cooking spray; transfer fish to rack and broil until fish flakes easily when tested with a fork, about 5 minutes.
Sprinkle fillets with salt, then transfer to serving platter.
Spoon sauce over fish; garnish with lemon and parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Fillet Diable Recipe