Sole Bercy Recipe
Summary
Ingredients
| Green onions/4 french shallots | 6 | |
| Fresh parsley/Fresh dill | 60 Milliliter | |
| White wine/Dry white vermouth | 60 Milliliter | |
| Fish fumet/Clam juice | 60 Milliliter | |
| Sole fillet | 1 Kilogram | |
| Lemon | 1⁄2 | |
| Butter | 50 Milliliter | |
| Cornstarch | 5 Milliliter | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1894 Calories from Fat 1001
% Daily Value*
Total Fat 112 g172.7%
Saturated Fat 54.1 g270.6%
Trans Fat 0 g
Cholesterol 672.5 mg224.2%
Sodium 3569.8 mg148.7%
Total Carbohydrates 81 g26.9%
Dietary Fiber 5.9 g23.8%
Sugars 30.9 g
Protein 132 g264.6%
Vitamin A 183.9% Vitamin C 225%
Calcium 37.6% Iron 30.6%
*Based on a 2000 Calorie diet
Directions
Pour in the white wine or dry white vermouth the fish fiimet or clam juice.
Lightly pepper the inside of each fillet, roll and set over ingredients in baking dish.
Sprinkle with the lemon juice and the melted butter.
Cover dish with waxed paper.
Microwave at HIGH 6 minutes per pound (500 g) of fish, basting once during cooking period.
Remove fish to a platter, keep warm.
Add the cornstarch to liquid in the pan.
Stir until thoroughly mixed.
Salt and pepper to taste.
Micro wave at HIGH 2 to 3 minutes or until creamy.
Pour over the fish.
To taste, surround with small boiled potatoes drained and rolled in finely chopped parsley.
Chef
