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Shoe Tender Sole

Western.Chefs's picture
Ingredients
  Sole fillets 6
  Court bouillon 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  White grapes 1 Cup (16 tbs), peeled and seeded
  Cream 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
Directions

Flatten fillets lightly with spatula, then fold them in half.
Season with salt and pepper.
Lay side by side in a buttered pan.
Pour in Court Bouillon and white wine.
Cook gently for 10 minutes, until done.
Remove to a heated platter.
Garnish with grapes.
Keep warm.
Reduce cooking liquid over high heat to one-fourth its original volume.
Add cream.
Remove from heat.
Stir in butter.
Check seasoning.
Pour sauce over fillets and grapes.
Set under broiler to glaze sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

Rate It

Your rating: None
4.09
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 295 Calories from Fat 62

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 3.7 g18.6%

Trans Fat 0 g

Cholesterol 90.8 mg30.3%

Sodium 369.3 mg15.4%

Total Carbohydrates 21 g7%

Dietary Fiber 0.78 g3.1%

Sugars 11.1 g

Protein 32 g64.2%

Vitamin A 4.6% Vitamin C 9.9%

Calcium 7.6% Iron 4.1%

*Based on a 2000 Calorie diet

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Shoe Tender Sole Recipe