- Recipes Home
- Interest Groups
Sauce Rosee Recipe
|Sole fillets||1 Pound, 500 g|
|Freshly ground pepper||To Taste|
|Parsley||1⁄4 Cup (4 tbs), 60 ml|
|Peeled tomatoes||1 Cup (16 tbs)|
|Sugar||1⁄2 Teaspoon, 2 ml|
|Mushrooms||1 Cup (16 tbs), 250 ml|
|Dry white wine/White vermouth||1⁄4 Cup (4 tbs), 60 ml|
|Light cream/Heavy cream||1⁄2 Cup (8 tbs), 125 ml|
|Cornstarch/Flour||3 Tablespoon, 50 ml|
Serving size: Complete recipe
Calories 1299 Calories from Fat 618
% Daily Value*
Total Fat 70 g107.1%
Saturated Fat 36.1 g180.4%
Trans Fat 0 g
Cholesterol 389.2 mg
Sodium 2261.5 mg94.2%
Total Carbohydrates 92 g30.7%
Dietary Fiber 4.1 g16.4%
Sugars 23.7 g
Protein 66 g131.7%
Vitamin A 79.4% Vitamin C 67.9%
Calcium 29.3% Iron 11.7%
*Based on a 2000 Calorie diet
Roll and place in an 8 X 12-inch (20 x 30 cm) glass or ceramic dish.
Peel, seed and chop tomatoes and sprinkle evenly over the fish.
Sprinkle sugar on top.
Spread mushrooms evenly over the tomatoes.
Mix together the wine, cream and cornstarch or flour.
Pour over the fish.
Cover with plastic wrap or a cover.
Microwave at MEDIUM-HIGH 9 minutes, or longer depending on thickness of fillets.
Remove fish to a hot platter.
Stir sauce thoroughly, microwave at HIGH, 2 minutes.
The sauce should be creamy.
It is sometimes necessary to microwave it another 30 seconds to 1 minute, depending on the moisture in the fish.
When creamy and hot, pour over the fish.