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Fillets of Sole Queen Victoria Recipe
|Sole fillet||10 Pound|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Parsley||2 Tablespoon, chopped|
|Dry white wine||1 Cup (16 tbs)|
|Whole black peppercorns||To Taste|
|Dried tarragon||1⁄4 Teaspoon|
|Newburg sauce||1 Tablespoon|
Calories 1265 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.1%
Saturated Fat 13.6 g68%
Trans Fat 0 g
Cholesterol 606 mg
Sodium 1698.5 mg70.8%
Total Carbohydrates 8 g2.7%
Dietary Fiber 1.1 g4.4%
Sugars 2 g
Protein 216 g432.3%
Vitamin A 34% Vitamin C 60.1%
Calcium 26.9% Iron 28%
*Based on a 2000 Calorie diet
1. Rinse fillets under cold water and pat them dry with paper towels. Select 6 best fillets; set aside.
2. Cut 2 remaining fillets into 1-inch strips. Place strips in electric- blender.
3. Add egg white, cream, 1/2 tea- spoon salt, the parsley, and Tabasco. Blend, at high speed, 2 minutes, or until mixture is smooth and an even light-green color.
4. Place the 6 reserved fillets, skin side up, on a cutting board.
5. Spoon fish mixture on each equally. Spread into an even layer, keeping it about half an inch from edges. Starting at narrow end, roll up fillets. Fasten with wooden picks.
6. Lightly butter a deep medium skillet or Dutch oven. Stand fillets on the even end to keep upright.
7. Add wine, 1/2 cup water, the onion, lemon, bay leaf, black peppercorns, salt, tarragon. Bring just to boiling; cover; reduce heat to low; simmer 10 to 15 minutes, or till fish mixture in center is firm when tested with fork. Remove with slotted spatula; drain very well. Place on heated serving platter.
8. Top with parsley and Newburg sauce