Fillet Of Sole In White Wine Sauce
|Clam juice||8 Ounce (1 Bottle)|
|Dry white wine/Cooking wine||1⁄2 Cup (8 tbs)|
|Whole black peppercorns||6|
|Lite salt||2 Teaspoon|
|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|
|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.
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.