Sole In White Wine
|Butter||1⁄4 Cup (4 tbs)|
|Shallots/4 green onions||2 , finely chopped|
|Lemon sole fillets/Flounder fillets||6|
|Dry white wine||1 1⁄2 Cup (24 tbs) (About)|
|Crumbled dried tarragon||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Buttered crumbs/Grated cheese||1 Tablespoon|
Use 1 tablespoon of the butter to butter an oval or oblong baking dish (about 11 x 14 inches) or a fish poacher, which usually measures 12 x 16 inches, and a piece of paper cut to fit.
Place shallots on bottom and arrange fillets on top.
Barely cover with dry white wine.
Season with salt and pepper.
Add tarragon and parsley.
Cover with the buttered paper and put in preheated moderate oven (350°F.) for about 15 minutes, or until fish is just cooked through.
Remove paper; if you are to serve fish in the baking dish, pour off the liquid, but keep fish warm with the buttered paper over it.
Measure liquid from the fish and reduce to 1 cup, if need be, over high heat.
Prepare cream sauce by heating remaining 3 tablespoons butter and the flour together over low heat.
Stir in fish liquid and the heavy cream.
When sauce is thickened, simmer for 4 or 5 minutes.
Pour sauce over fillets.
Sprinkle with a few buttered crumbs.
Put under preheated broiler for 3 or 4 minutes to glaze.
Makes 4 to 6 servings.