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Sauce Rosee 

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Ingredients
  Sole fillets 1 Pound, 500 g
  Salt To Taste
  Freshly ground pepper To Taste
  Parsley 1⁄4 Cup (4 tbs), 60 ml
  Peeled tomatoes 1 Cup (16 tbs)
  Sugar 1⁄2 Teaspoon, 2 ml
  Mushrooms 1 Cup (16 tbs), 250 ml
  Dry white wine/White vermouth 1⁄4 Cup (4 tbs), 60 ml
  Light cream/Heavy cream 1⁄2 Cup (8 tbs), 125 ml
  Cornstarch/Flour 3 Tablespoon, 50 ml
Directions

Salt and pepper each fillet, then sprinkle each with some fresh parsley.
Roll and place in an 8 X 12-inch (20 x 30 cm) glass or ceramic dish.
Peel, seed and chop tomatoes and sprinkle evenly over the fish.
Sprinkle sugar on top.
Spread mushrooms evenly over the tomatoes.
Mix together the wine, cream and cornstarch or flour.
Pour over the fish.
Cover with plastic wrap or a cover.
Microwave at MEDIUM-HIGH 9 minutes, or longer depending on thickness of fillets.
Remove fish to a hot platter.
Stir sauce thoroughly, microwave at HIGH, 2 minutes.
Stir well.
The sauce should be creamy.
It is sometimes necessary to microwave it another 30 seconds to 1 minute, depending on the moisture in the fish.
When creamy and hot, pour over the fish.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Interest: 
Party

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