Sole With Vegetables
|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|
|Chicken broth/Fish stock||1 Cup (16 tbs)|
|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.
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.