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Sole In Lettuce Recipe
|Iceberg lettuce leaves||4 Large|
|Sole fillets||4 Small|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Salmon steak||4 Ounce (1 Salmon Steak Or Fillet)|
|Half and half||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1841 Calories from Fat 884
% Daily Value*
Total Fat 99 g152.7%
Saturated Fat 46.5 g232.5%
Trans Fat 0 g
Cholesterol 908.7 mg
Sodium 2707 mg112.8%
Total Carbohydrates 109 g36.4%
Dietary Fiber 22 g87.9%
Sugars 54.9 g
Protein 132 g263.8%
Vitamin A 219.8% Vitamin C 90%
Calcium 71.3% Iron 60.8%
*Based on a 2000 Calorie diet
2. Rinse sole fillets and pat dry with paper towels. In small bowl, combine 1/2 teaspoon salt and 1/4 teaspoon tarragon; sprinkle on sole fillets. Place sole fillets on a sheet of waxed paper; drizzle each fillet with 1 teaspoon white wine. Cut salmon into 4 strips, each about 2 1/2" by 3/4". Place 1 salmon strip on narrow end of each sole fillet. Starting with narrow end, roll up fillets with salmon in the center of each.
3. Cut away tough ribs from each wilted lettuce leaf (reserving liquid in dish). Place a fish roll in center of each lettuce leaf, then fold lettuce to enclose fish completely. Place lettuce-wrapped fish rolls in liquid remaining in baking dish. Cover dish with waxed paper. Cook at high 6 to 9 minutes, just until fish flakes easily when tested with a fork, rotating dish a half turn after 4 minutes. Let stand, still covered, while preparing sauce.
4. In small bowl, combine half-and-half, butter or margarine, 1/4 teaspoon salt, and 1/8 teaspoon tarragon. Cook, uncovered, at high 2 minutes or until butter melts and half-and-half is hot. In small bowl, beat egg yolks slightly. Gradually beat a little hot mixture into egg yolks, beating rapidly to prevent lumping. Stir egg-yolk mixture back into butter mixture; stir in 1 tablespoon white wine. Cook at medium (50% power) 45 seconds or until mixture thickens slightly, stirring every 15 seconds.
5. Place lettuce-wrapped fish rolls on 4 warm dinner plates; pour sauce over fish.