Fillet Diable Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| All purpose flour | 1 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Dry white wine | 2 Tablespoon | |
| 1 teaspoon Dijon-style mustard | ||
| Capers | 1 Teaspoon, drained | |
| 1/2 teaspoon grated lemon rind | ||
| Pepper white | 1/8 Teaspoon, divided | |
| 2 fillets of sole (5 ounces each) | ||
| Lemon juice | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 2 thin lemon slices, chopped fresh parsley, and parsley sprigs | ||
Directions
In small saucepan heat margarine until bubbly and hot.
Sprinkle with flour and stir quickly to combine; cook over low heat, stirring constantly, for 1 minute.
Remove from heat; stir in water, wine, and mustard.
Return to heat and bring mixture to a boil; reduce heat and let simmer, stirring constantly, until sauce is thickened.
Stir in capers, lemon rind, and dash pepper; remove from heat and keep warm.
Sprinkle sole fillets with lemon juice and remaining pepper.
Spray rack of broiling pan with nonstick cooking spray; transfer fish to rack and broil until fish flakes easily when tested with a fork, about 5 minutes.
Sprinkle fillets with salt, then transfer to serving platter.
Spoon sauce over fish; garnish with lemon and parsley.
Sprinkle with flour and stir quickly to combine; cook over low heat, stirring constantly, for 1 minute.
Remove from heat; stir in water, wine, and mustard.
Return to heat and bring mixture to a boil; reduce heat and let simmer, stirring constantly, until sauce is thickened.
Stir in capers, lemon rind, and dash pepper; remove from heat and keep warm.
Sprinkle sole fillets with lemon juice and remaining pepper.
Spray rack of broiling pan with nonstick cooking spray; transfer fish to rack and broil until fish flakes easily when tested with a fork, about 5 minutes.
Sprinkle fillets with salt, then transfer to serving platter.
Spoon sauce over fish; garnish with lemon and parsley.
Chef
