Sole Fillets In White Wine Recipe
One morsel of this Sole Fillets In White Wine and you are hooked to it forever. Even though Sole Fillets In White Wine is a Main Dish I relish it any time of the day. Whether you are an amateur cook or a professional chef, I recommend the Sole Fillets In White Wine for the sheer joy of cooking it.
Ingredients
2 large sole fillets (ask for fish bones)
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 small carrot, sliced
1/2 small onion, sliced
5 tablespoons milk
1/2 cup flour
1/4 cup butter
1 Cup shelled shrimp, uncooked and chopped
Cayenne pepper, to taste
3 tablespoons grated Parmesan cheese
1/2 cup dry white wine
1/2 small green pepper, for garnish
1 small lemon, sliced, for 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.
