Sole In Rose Sauce
|Tomato||4 , halved|
|Sole fillets||8 Ounce|
|Dill sprig/1 teaspoon dried variety||4 , chopped|
|Grenache rose||1⁄4 Cup (4 tbs)|
|Heavy cream||4 Tablespoon|
In a heavy frying pan, melt 1 tablespoon butter over low heat.
Add tomatoes to butter, cut side down.
Make a few small cuts in their skins and let them cook for 5 minutes; turn.
In another pan, heat 2 teaspoons butter until foamy.
Add dill to butter.
Rinse fish, pat dry, and slide into butter.
Add wine and simmer for 5 to 6 minutes, until sole is cooked at thickest point.
While sole is cooking, turn tomatoes again.
Add cream to tomato juices and stir gently.
Increase heat to medium.
As soon as cream is hot through and beginning to simmer, re move from heat.
Put sole on each plate, garnish with a few bits of fresh dill, spoon sauce around each piece (not on top), and serve at once, very hot.
Serving size: Complete recipe
Calories 784 Calories from Fat 442
% Daily Value*
Total Fat 50 g77.4%
Saturated Fat 30 g150.1%
Trans Fat 0 g
Cholesterol 255.6 mg85.2%
Sodium 244.6 mg10.2%
Total Carbohydrates 35 g11.8%
Dietary Fiber 6.1 g24.3%
Sugars 24.1 g
Protein 49 g97.6%
Vitamin A 128.4% Vitamin C 122.5%
Calcium 16.3% Iron 15%
*Based on a 2000 Calorie diet