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Poached Sole With Shrimp Sauce

Microwave.Lady's picture
Ingredients
  Canned frozen fillets 32 Ounce, frozen (Two 16 Ounce Cans)
  Finely chopped green onion/Finely chopped shallots 2 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Butter/Margarine 4 Tablespoon
  Flour 2 Tablespoon
  Light cream 1 Cup (16 tbs)
  Shrimp 4 1⁄2 Ounce, drained, rinsed
  Parsley 1 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

Butter a shallow, heat-resistant, non-metallic baking dish lightly.
Place frozen fish fillets in baking dish and heat, covered, on DEFROST for 10 minutes.
Separate fish fillets and arrange in baking dish.
Sprinkle fish with chopped green onion, salt and pepper to taste.
Pour wine over the fish.
Heat, covered with clear plastic wrap, on full power 10 minutes or until fish flakes easily with a fork.
Baste fish several times during heating.
Fish should be 130-135°F.
Place cooked fish on a heat-resistant, non-metallic serving platter and set aside.
Reserve liquid.
In a small, heat-resistant, non-metallic bowl, melt the 4 tablespoons butter on full power 30 seconds.
Blend in flour until smooth.
Gradually stir in cream until smooth.
Return sauce to Microwave Oven and heat, uncovered, on ROAST, 4 to 5 minutes or until thickened and smooth.
Stir occasionally.
Set sauce aside.
Return reserved fish liquid to Microwave Oven and heat, uncovered, on ROAST, 4 to 6 minutes or until liquid has been reduced to 1/2 cup.
Stir fish liquid and shrimp into reserved sauce until well blended.
Spoon shrimp sauce over fish.
Heat, uncovered, on roast for 2 to 3 minutes or until heated through.
Garnish with chopped parsley

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Fish

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