|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||74%|
|Saturated Fat 25g||127%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fillet of sole is poached then added to a creamy sauce and broiled to brown.
- 1 tablespoon parsley, freshly chopped
- 3 green onions, chopped
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup dry white wine
- 1/2 cup water
- 2 1/2 pounds sole fillets
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil.
Add fish and poach for 8 to 10 minutes.
Remove fish to a lightly buttered shallow baking dish.
Continue cooking water and wine mixture until liquid has reduced to about 1 cup.
Meanwhile, in a large saucepan melt 2 tablespoons of butter; stir in the flour, stirring until a smooth paste is formed.
Gradually add the reduced liquid and heavy cream, stirring over low heat.
Continue cooking, stirring constantly, until thickened.
Add remaining butter; pour over fish. Place fish under broiler until nicely browned.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
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