Baked Sole With Almonds
|Sole fillets||3 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Sliced mushroom||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Olive oil||3 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), browned|
Rub the fillets with olive oil and a little salt and pepper.
Saute the vegetables 2 or 3 minutes in the butter and lay them on the bottom of a baking dish.
Place fillets on the vegetables and baste with the white wine and a tablespoon or more of cream.
Bake from 12 to 18 minutes accdrding to the thickness of the fish.
Strain off a little of the sauce and thicken a very little with beaten egg yolk or flour.
It must be not thicker than this cream.
Pour the sauce over the fish and sprinkle with toasted almonds.