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Sauce Rosee 

Microwave.Lady's picture
  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

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1072 Calories from Fat 379

% Daily Value*

Total Fat 43 g66.1%

Saturated Fat 24.6 g122.8%

Trans Fat 0 g

Cholesterol 350.9 mg117%

Sodium 1252.9 mg52.2%

Total Carbohydrates 63 g21.1%

Dietary Fiber 4.1 g16.4%

Sugars 10.9 g

Protein 94 g187.5%

Vitamin A 82.4% Vitamin C 80.8%

Calcium 27.8% Iron 20.8%

*Based on a 2000 Calorie diet

Sauce Rosee  Recipe