Sole Baked In Wine Sauce Recipe
Ingredients
| 2 pounds sole fillets | ||
| Lemon juice | 2 Tablespoon | |
| Dry white wine | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1/4 cup flour 2 cups milk | ||
| Ground pepper | 1/4 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| Tarragon | 1/2 Teaspoon, crumbled | |
| Green pepper | 2 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Chives | 2 Tablespoon, chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Sherry | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle fillets with lemon juice, wine, salt and pepper to taste; chill for several hours.
Melt butter in saucepan; blend in flour until smooth.
Add milk, and stirring, cook over low heat until smooth and thick.
Add pepper, mustard, Worcestershire, tarragon, green pepper, parsley, chives, grated cheese, and sherry; simmer 5 minutes.
Arrange fillets in a single layer in a greased baking pan (about 9 by 13 inches); pour over sauce.
Bake, uncovered, in a moderate oven (350°) for 30 minutes, or until fish flakes with a fork.
Makes 6 servings.
Melt butter in saucepan; blend in flour until smooth.
Add milk, and stirring, cook over low heat until smooth and thick.
Add pepper, mustard, Worcestershire, tarragon, green pepper, parsley, chives, grated cheese, and sherry; simmer 5 minutes.
Arrange fillets in a single layer in a greased baking pan (about 9 by 13 inches); pour over sauce.
Bake, uncovered, in a moderate oven (350°) for 30 minutes, or until fish flakes with a fork.
Makes 6 servings.
Chef
