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Baked Sole in White Wine Sauce
4 Sole fillets; cleaned
1 ts Lemon juice
4 oz Butter
1 lg Leek; white part only, thinly sliced
3 Shallots; finely chopped
1/2 c Flour
1/3 c Fruity white wine
1/3 c Cream
1 tb Chopped parsley
Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice.
Let stand for 15 minutes.
Melt the butter in a saucepan. saute leeks and shallots over
medium-low heat for 5 to 6 minutes. Place in bottom of baking dish
big enough to hold fillets in one layer.
Dry fish with paper towels, and coat with flour. Arrange fish on top
of vegetables. Sprinkle with salt, then wine. Cover tightly and bake
for 15 minutes, basting occasionally. Pour cream over fish and return
dish to oven, uncovered. Bake for 10 more minutes, undisturbed.
Sprinkle with parsley before serving.