Sole Fillets In White Wine Recipe
Ingredients
| Fish fillets | 2 Large | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Carrot | 1 Small, sliced | |
| Onion | 1/2 Small, sliced | |
| Milk | 5 Tablespoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| 1 Cup shelled shrimp, uncooked and chopped | ||
| Cayenne pepper | 1 To taste | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Green pepper | 1/2 Small, garnish | |
| Lemon | 1 Small, garnish | |
| Few sprigs of parsley, for garnish | ||
Directions
Place the fish bones in a 2-quart glass bowl or casserole with water.
Add salt, pepper, bay leaf, carrot, and onion.
On highest setting, bring to a boil.
Reduce heat to "simmer" setting and cook for 10 minutes.
Strain stock and cool.
Combine milk and flour in a medium bowl and blend to a smooth paste.
Stir in fish stock.
Cook on "simmer" setting for 3 minutes, stirring twice.
Remove from heat.
Stir jn 2 tablespoons butter and shrimp.
Add a dash of cayenne pepper to taste.
Stir in 2 tablespoons cheese.
Roll fillets and stand them in a buttered baking dish.
Ease open the middle of each fillet to make a 1-inch hole.
Secure rolls with a toothpick.
Fill the fillets with sauce.
Cover and cook on highest setting for 8 to 9 minutes.
Sprinkle the remaining cheese on fish, and re-cover.
Let fish stand, covered, for 5 minutes to complete cooking.
Strain fish juices from baking dish into a medium glass bowl.
Add 2 tablespoons butter and the white wine.
Bring to a boil on highest setting and continue to boil until mixture is reduced by half.
Pour into a sauce boat.
Serve the fish on a bed of cooked rice mixed.
with sliced green pepper.
Garnish with lemon twists and parsley.
Add salt, pepper, bay leaf, carrot, and onion.
On highest setting, bring to a boil.
Reduce heat to "simmer" setting and cook for 10 minutes.
Strain stock and cool.
Combine milk and flour in a medium bowl and blend to a smooth paste.
Stir in fish stock.
Cook on "simmer" setting for 3 minutes, stirring twice.
Remove from heat.
Stir jn 2 tablespoons butter and shrimp.
Add a dash of cayenne pepper to taste.
Stir in 2 tablespoons cheese.
Roll fillets and stand them in a buttered baking dish.
Ease open the middle of each fillet to make a 1-inch hole.
Secure rolls with a toothpick.
Fill the fillets with sauce.
Cover and cook on highest setting for 8 to 9 minutes.
Sprinkle the remaining cheese on fish, and re-cover.
Let fish stand, covered, for 5 minutes to complete cooking.
Strain fish juices from baking dish into a medium glass bowl.
Add 2 tablespoons butter and the white wine.
Bring to a boil on highest setting and continue to boil until mixture is reduced by half.
Pour into a sauce boat.
Serve the fish on a bed of cooked rice mixed.
with sliced green pepper.
Garnish with lemon twists and parsley.
Chef
