Sole or Flounder
|Sole fillets/Flounder||2 1⁄2 Pound|
|White wine/Vermouth||1⁄2 Cup (8 tbs)|
|Cream||3 Cup (48 tbs)|
Boil down cream to consistency of thick cream sauce (about 1-11/2 hours).
Preheat oven to 375 Â°.
Place fish in buttered shallow baking dish with wine or vermouth, peppercorns, bay leaf and 1/4 cup water; cover with aluminum foil and poach for 10-15 minutes.
Remove from oven, drain liquid from fish and keep fish warm.
Boil down liquid to about 1/2 cup.
Add liquid slowly to cream, whisking thoroughly and boil down until mixture is consistency of very heavy cream.
Heat brandy, light with a match, and quickly add to cream sauce.
Pour sauce over fish and place under broiler until browned.
Optional: Add sauteed mushrooms and/or cooked shrimp around edges of the fish before pouring sauce over the dish and brown under broiler as indicated.
Calories 619 Calories from Fat 65
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 98.9 mg33%
Sodium 366.9 mg15.3%
Total Carbohydrates 91 g30.2%
Dietary Fiber 0.04 g0.18%
Sugars 41.1 g
Protein 40 g79.5%
Vitamin A 5.5% Vitamin C 5.5%
Calcium 28.3% Iron 4.5%
*Based on a 2000 Calorie diet