Sole In Rose Sauce Recipe

Sole In Rose Sauce has a Improbable taste.The grenache rose and Heavy Cream gives the Sole In Rose Sauce Bracing taste.

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient
Interest Group

Ingredients

 Butter2 Tablespoon
 Tomato4 , halved
 Sole fillets8 Ounce
 Dill sprig/1 teaspoon dried variety4 , chopped
 Grenache rose1⁄4 Cup (4 tbs)
 Heavy cream4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 898 Calories from Fat 562

% Daily Value*

Total Fat 64 g97.9%

Saturated Fat 35.8 g178.9%

Trans Fat 0 g

Cholesterol 274.7 mg

Sodium 748.9 mg31.2%

Total Carbohydrates 50 g16.6%

Dietary Fiber 6.1 g24.3%

Sugars 30.5 g

Protein 35 g69.8%

Vitamin A 127% Vitamin C 116.1%

Calcium 17.1% Iron 10.4%

*Based on a 2000 Calorie diet

Directions

In a heavy frying pan, melt 1 tablespoon butter over low heat.
Add tomatoes to butter, cut side down.
Make a few small cuts in their skins and let them cook for 5 minutes; turn.
In another pan, heat 2 teaspoons butter until foamy.
Add dill to butter.
Rinse fish, pat dry, and slide into butter.
Add wine and simmer for 5 to 6 minutes, until sole is cooked at thickest point.
While sole is cooking, turn tomatoes again.
Add cream to tomato juices and stir gently.
Increase heat to medium.
As soon as cream is hot through and beginning to simmer, re move from heat.
Put sole on each plate, garnish with a few bits of fresh dill, spoon sauce around each piece (not on top), and serve at once, very hot.
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