Sole In White Wine Sauce Recipe
The taste of this particular Sole In White Wine Sauce recipe has occupied my senses so much that I hardly ever go for any other recipe of Sole In White Wine Sauce. Fish is the key ingredient in Sole In White Wine Sauce. Note this Sole In White Wine Sauce, otherwise you might regret your decision later.
Ingredients
8 pieces fillet of sole each
2 cups water
Juice of 1 lemon
Salt and pepper
Butter
2 medium sized white onions, thinly sliced
1 clove garlic, thinly sliced
10 whole peppercorns
1 bay leaf
3/4 cup dry white table wine
1/4 cup water
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
Dash of cayenne
1/2 cup plus 2 tablespoons light cream
2 packages (4 servings each) instant mashed potatoes
About 8 mushroom crowns
Butter
2 teaspoons crushed dried chervil
Directions
Rinse sole in water mixed with the lemon juice.
Pat dry with a cloth.
Sprinkle each piece on one side with salt and pepper, and dot each with about 3/4 teaspoon butter.
Fold each piece over in half lengthwise and place in a shallow baking dish.
Scatter onion and garlic slices over sole.
Sprinkle with peppercorns; tuck in bay leaf.
Add wine and water.
Cover and poach in a moderate oven (350°) for 15 minutes.
Drain and save fish stock; discard onions, garlic, peppercorns, and bay leaf.
Handle folded pieces carefully, for they fall apart easily.
Melt the 3 tablespoons butter in a saucepan; blend in flour, salt, and cayenne.
Slowly add fish stock and cream; stirring constantly, cook until thickened.
Arrange fish on a board or ovenproof platter.
Prepare instant mashed potatoes according to package directions; put through a pastry bag, using rosette tip, to decorate board edge.
Spoon hot sauce over fish, and garnish with large mushroom crowns sauteed in butter; sprinkle with crushed chervil.
Place in a very hot oven (450°) for about 5 to 7 minutes, lightly browning potato border.
Pat dry with a cloth.
Sprinkle each piece on one side with salt and pepper, and dot each with about 3/4 teaspoon butter.
Fold each piece over in half lengthwise and place in a shallow baking dish.
Scatter onion and garlic slices over sole.
Sprinkle with peppercorns; tuck in bay leaf.
Add wine and water.
Cover and poach in a moderate oven (350°) for 15 minutes.
Drain and save fish stock; discard onions, garlic, peppercorns, and bay leaf.
Handle folded pieces carefully, for they fall apart easily.
Melt the 3 tablespoons butter in a saucepan; blend in flour, salt, and cayenne.
Slowly add fish stock and cream; stirring constantly, cook until thickened.
Arrange fish on a board or ovenproof platter.
Prepare instant mashed potatoes according to package directions; put through a pastry bag, using rosette tip, to decorate board edge.
Spoon hot sauce over fish, and garnish with large mushroom crowns sauteed in butter; sprinkle with crushed chervil.
Place in a very hot oven (450°) for about 5 to 7 minutes, lightly browning potato border.
