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Fillet Of Sole With Lobster Sauce

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Ingredients
  Semi condensed lobster bisque 21 1⁄2 Ounce (2 Cans Of 10 3/4 Ounce Size)
  Hot water 1 Cup (16 tbs)
  Fresh sole fillets/Thawed frozen fillets, wiped dry 2 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried tarragon leaves 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 3 Tablespoon
  Light cream 2 Tablespoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Lemon wedges 4
  Parsley 1⁄2 Tablespoon, finely chopped
Directions

GETTING READY
1. In a medium sized bowl filled with hot water, place bisque cans and allow to stand for 20 minutes or till partially thawed.
2. Preheat an oven to 212.5C (425F).

MAKING
3. On a flat working surface, place waxed paper and place fish fillet.
4. Season with pinch of salt and pepper and roll up.
5. Follow same procedure if you have more than 1 fillet.
6. Place, folded side down, on a shallow baking dish/ baking tray.
7. Pour ¼ cup wine in the baking dish.
8. Add tarragon, lemon juice and remaining salt and pepper.
9. Top with butter and bake in pre heated oven for 20 minutes.
10. Once baked, remove fish from baking tray and cover with foil. Keep aside. Do not discard the wine broth which remains in the baking tray.
11. In a sauce pan, add wine broth and bring to a boil for 10 minutes or till it is reduced to 1/3 cup.
12. In a medium skillet, combine thawed bisque, cream and remaining dry white wine.
13. Mix well and bring to a boil, while stirring continuously.
14. Lower heat and add reduced 1/3 cup wine broth and mix well.

FINALIZING
15. Remove foil from fillets and place on a plate.
16. Evenly drizzle prepared sauce on fillets, ensuring that they are uniformly coated.
17. Top with parmesan cheese and place on a broiling pan.
18. Ensuring its 4 inches away from direct heat, broil for 3 to 5 minutes or till evenly grilled/ browned.

SERVING
19. Transfer to a rectangular/ square platter, sprinkle chopped parsley and serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Fish
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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