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Sole With Vegetables

Global.Potpourri's picture
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, diced
  Savoy cabbage 1 Cup (16 tbs), shredded
  Leek 1 , thinly sliced
  Carrot 1 Large, thinly sliced
  Celery stalks 1 , thinly sliced
  Parsley root 1 , thinly sliced
  Sole fish/Any white fish fillets 2 Pound
  Salt 1⁄2 Teaspoon
  Water 2 Tablespoon
  Flour 2 Tablespoon
  Chicken broth/Fish stock 1 Cup (16 tbs)
  Pepper 1⁄4 Teaspoon
  Dairy sour cream 1⁄4 Cup (4 tbs)

Melt butter in a dutch oven or large skillet.
Add vegetables and stir fry 5 minutes.
Sprinkle fish fillets with salt.
Place on the vegetables.
Add water.
Cover; simmer 15 minutes.
For sauce, melt butter in a saucepan.
Stir in flour.
Cook and stir until golden.
Then gradually stir in broth.
Cook, stirring constantly, until sauce boils.
Transfer the fish to a warm platter.
Stir the sauce into the vegetables.
Remove from heat.
Season with salt and pepper; stir in sour cream.
Pour over the fish.

Recipe Summary

Main Dish

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