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Fillet Of Sole In White Wine Sauce

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  Clam juice 8 Ounce (1 Bottle)
  Dry white wine/Cooking wine 1⁄2 Cup (8 tbs)
  Bay leaf 1⁄2
  Whole black peppercorns 6
  Lite salt 2 Teaspoon
  Parsley sprigs 2
  Garlic 1 Clove (5 gm), crushed
  Sole fillets 12 Pound (6 Fillets)
  Lemon juice 2 Tablespoon
  Chopped parsley 1 Tablespoon
  White wine sauce  
  Liquid butter buds/Fat-free chicken broth 2 Tablespoon
  Mushrooms 1⁄4 Pound, sliced
  Flour 2 Tablespoon
  Lite salt 1⁄2 Teaspoon
  Dry white wine/Cooking wine 1⁄4 Cup (4 tbs)
  Liquid 1 Cup (16 tbs) (Strained Cooking Liquid From Sole)
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Egg 1 , beaten

In a 2-qt.saucepan combine clam juice, wine, bay leaf, black peppers, lite salt, parsley, garlic, and 1/2 cup water.
Bring to a boil; reduce heat, and simmer, uncovered, 15minutes.
Meanwhile, preheat oven to 350° F.
Wipe fillets with damp paper towels; sprinkle with lemon juice.
Fold each into thirds.
Arrange in a shallow baking dish that has been sprayed with a non-fat cooking spray.
Strain clam mixture over fillets.
Cover dish tightly with foil.
Poach fish in oven, 15 minutes.
Drain fillets, reserving 1 cup liquid for sauce.
Keep fillets warm on serving platter.
Make sauce.
Pour over fillets.
Sprinkle with parsley.
Sauce: Saute mushrooms in liquid Butter Buds, or chicken broth, for 5 minutes.
Remove from heat.
Stir in flour and lite salt until smooth.
Gradually stir in wine, liquid from fish, and evaporated skim milk.
Bring to a boil, stirring; reduce heat; simmer 5 minutes.
Stir a little of hot mixture into Egg Beater; mix well.
Pour back into saucepan; mix well.
Cook, stirring, 2-3 minutes.
Pour sauce over warm fillets.

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Fillet Of Sole In White Wine Sauce Recipe