Poached Sole With Citrus Sauce
|All purpose flour||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Chicken bouillon cubes||1 (1 Envelope)|
|Frozen sole fillets/Flounder fillets||16 Ounce (1 Package)|
1. From lemon, squeeze 2 tablespoons juice. In heavy 1-quart saucepan over medium heat,melt butter or margarine; stir in flour until blended; cook 1 minute. Gradually stir in lemon juice, 1 cup water, and bouillon; cook, stirring constantly, until mixture thickens slightly. Remove saucepan from heat.
2. In small bowl, beat egg yolks slightly. Into egg yolks, stir small amount of hot sauce; slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping. Cook, stirring, until mixture thickens (do not boil). Keep warm.
3. Meanwhile, in 10-inch skillet, over high heat, heat frozen fish and enough water to cover to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes, until fish flakes easily when tested with a fork. With slotted pancake turner, remove fish from water; drain fish (still held on pancake turner) on paper towels; place on large platter. With 2 forks, gently pull fish apart into large chunks. Spoon citrus sauce over fish.
Serving size: Complete recipe
Calories 679 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 10.6 g53.1%
Trans Fat 0 g
Cholesterol 622.4 mg207.5%
Sodium 1428.9 mg59.5%
Total Carbohydrates 23 g7.5%
Dietary Fiber 4.4 g17.4%
Sugars 0.2 g
Protein 87 g174.9%
Vitamin A 16.7% Vitamin C 107.8%
Calcium 9.6% Iron 11.7%
*Based on a 2000 Calorie diet