Poached Sole With Shrimp Sauce
|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)|
|Light cream||1 Cup (16 tbs)|
|Shrimp||4 1⁄2 Ounce, drained, rinsed|
|Parsley||1 Tablespoon, chopped|
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 130-135Â°F.
Place cooked fish on a heat-resistant, non-metallic serving platter and set aside.
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.
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