Fillet Of Sole With Walnuts And White Wine Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Vegetable oil spray | ||
| 1 pound sole fillets | ||
| Cayenne pepper | 1 Dash | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/2 cup homemade Chicken Broth commercial low-sodium variety, fish stock or clam juice | ||
| 2 tablespoons acceptable vegetable oil | ||
| Flour | 2 Tablespoon (SAUCE) | |
| Pepper white | 1 Dash (SAUCE) | |
| Skim milk | 1/4 Cup (16 tbs) (SAUCE) | |
| 1/4 cup homemade Chicken Broth commercial low-sodium variety, fish stock or clam juice | ||
| White wine | 1/2 Cup (16 tbs) (SAUCE) | |
| 1/2 cup chopped unsalted dry-roasted walnuts | ||
| 2 tablespoons fresh parsley sprigs | ||
Directions
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.
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.
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