Sole Baked In Wine Sauce
|Sole fillets||2 Pound|
|Lemon juice||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Tarragon||1⁄2 Teaspoon, crumbled|
|Chopped green pepper||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Sherry||1⁄4 Cup (4 tbs)|
Sprinkle fillets with lemon juice, wine, salt and pepper to taste; chill for several hours.
Melt butter in saucepan; blend in flour until smooth.
Add milk, and stirring, cook over low heat until smooth and thick.
Add pepper, mustard, Worcestershire, tarragon, green pepper, parsley, chives, grated cheese, and sherry; simmer 5 minutes.
Arrange fillets in a single layer in a greased baking pan (about 9 by 13 inches); pour over sauce.
Bake, uncovered, in a moderate oven (350°) for 30 minutes, or until fish flakes with a fork.
Makes 6 servings.