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Fillet of Sole Sauterne

1 can (4 oz.) sliced mushrooms, undrained
2 Tbsp. finely chopped onion
4 Sole Fillets (about 1 lb.)
1/2 cup Sauterne
1/2 tsp. Vege-Sal
1 Tbsp. snipped parsley
1/2 tsp. dried tarragon leaves, crumbled
1/2 cup skim milk
1 Tbsp. flour

Heat oven to 450 F. Pour mushrooms with liquid into baking dish. Sprinkle with onion. Roll up Fillets and place on mushrooms. Pour wine over the Fillets and mushrooms. Sprinkle with Vege-Sal, parsley and tarragon. Bake 10 minutes. Drain liquid from baking dish. Measure 2/3 cup into a saucepan. Cook liquid over high heat until liquid is reduced to 1/3 cup.

Combine the milk and flour and stir until smooth. Add to liquid in saucepan. Cook over medium heat, stirring constantly, until sauce thickens and bubbles. Pour over fish. Sprinkle lightly with paprika. Place under broiler for about 3 minutes, or until sauce is bubbly.

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