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Sole Baked In Wine Sauce

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Ingredients
  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
  Worcestershire 1 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
6

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