Fillet Of Sole With Walnuts And White Wine
|Vegetable oil spray||1|
|Sole fillets||1 Pound|
|Cayenne pepper||1 Dash|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Homemade chicken broth/Commercial low-sodium variety /fish stock /clam juice||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Tablespoon (acceptable)|
|White pepper||1 Dash|
|Skim milk||1⁄4 Cup (4 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Chopped unsalted dry roasted walnuts||1⁄2 Cup (8 tbs)|
|Fresh parsley sprigs||2 Tablespoon|
Preheat oven to 325° F.
Lightly spray a shallow baking dish with vegetable oil.
Rinse fish and pat dry.
Place skinned fillets in prepared baking dish.
Add cayenne pepper, wine and broth.
Cover with foil and bake 20 minutes, or until tender.
Meanwhile, make the sauce.
Heat oil in a small saucepan over low heat.
Blend in flour and cook, but do not brown.
Add white pepper.
Increase heat to medium, pour in milk, broth and wine and stir constantly until mixture thickens.
Reduce heat, add walnuts and simmer 1 minute.
When fillets are done, remove them to a serving platter.
Pour sauce over fish and garnish with fresh parsley.