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Sole Fillets In White Wine

Gadget.Cook's picture
Ingredients
  Sole fillets 2 Large (Ask For Fish Bones)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Carrot 1 Small, sliced
  Onion 1⁄2 Small, sliced
  Milk 5 Tablespoon
  Flour 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Shelled shrimp 1 Cup (16 tbs), uncooked and chopped
  Cayenne pepper To Taste
  Grated parmesan cheese 3 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Green pepper 1⁄2 Small (For Garnish)
  Lemon 1 Small (For Garnish)
  Parsley sprigs 6 Medium (For Garnish)
Directions

Place the fish bones in a 2-quart glass bowl or casserole with water.
Add salt, pepper, bay leaf, carrot, and onion.
On highest setting, bring to a boil.
Reduce heat to "simmer" setting and cook for 10 minutes.
Strain stock and cool.
Combine milk and flour in a medium bowl and blend to a smooth paste.
Stir in fish stock.
Cook on "simmer" setting for 3 minutes, stirring twice.
Remove from heat.
Stir jn 2 tablespoons butter and shrimp.
Add a dash of cayenne pepper to taste.
Stir in 2 tablespoons cheese.
Roll fillets and stand them in a buttered baking dish.
Ease open the middle of each fillet to make a 1-inch hole.
Secure rolls with a toothpick.
Fill the fillets with sauce.
Cover and cook on highest setting for 8 to 9 minutes.
Sprinkle the remaining cheese on fish, and re-cover.
Let fish stand, covered, for 5 minutes to complete cooking.
Strain fish juices from baking dish into a medium glass bowl.
Add 2 tablespoons butter and the white wine.
Bring to a boil on highest setting and continue to boil until mixture is reduced by half.
Pour into a sauce boat.
Serve the fish on a bed of cooked rice mixed.
with sliced green pepper.
Garnish with lemon twists and parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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