- Recipes Home
- Interest Groups
Ragout De Sole Recipe
|Skinless sole fillets/Flounder / orange roughy fillets||8 Ounce|
|Shelled shrimp||8 Ounce (Fresh Or Frozen)|
|Frozen cut asparagus||8 Ounce (1 Package)|
|Milk||3 Cup (48 tbs)|
|All purpose flour||2 Tablespoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Green onion||1 , thinly sliced|
|Finely shredded orange peel||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Orange juice||2 Tablespoon|
|Cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1379 Calories from Fat 388
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 20.1 g100.3%
Trans Fat 0 g
Cholesterol 540.5 mg
Sodium 1798.9 mg75%
Total Carbohydrates 139 g46.4%
Dietary Fiber 6.6 g26.2%
Sugars 44.9 g
Protein 112 g223.6%
Vitamin A 76% Vitamin C 167.8%
Calcium 101.5% Iron 65.2%
*Based on a 2000 Calorie diet
Thaw shrimp, if frozen.
Cover and refrigerate fish and shrimp till needed.
Cook asparagus according to package directions, then drain and set asparagus aside.
In a large saucepan combine about 1/4p of the milk and flour till smooth, then stir in the remaining milk.
Add fish, shrimp, mushrooms, onion, orange peel, salt, and pepper.
Bring almost to boiling, then reduce heat.
Cover and simmer gently for 2 to 3 minutes or till fish is done and shrimp turn pink.
Do not boil.
Stir in cooked asparagus, rice, and orange juice, and heat through.