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Sole In Rose Sauce Recipe
|Tomato||4 , halved|
|Sole fillets||8 Ounce|
|Dill sprig/1 teaspoon dried variety||4 , chopped|
|Grenache rose||3⁄10 Cup (4 tbs)|
|Heavy cream||4 Tablespoon|
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 mg91.6%
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
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.