Sole With Vegetables Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, diced | |
| Savoy cabbage | 1 Cup (16 tbs), shredded | |
| Leek | 1 , thinly sliced | |
| Carrot | 1 Large, thinly sliced | |
| Celery stalks | 1 , thinly sliced | |
| Parsley root | 1 , thinly sliced | |
| Sole fish/Any white fish fillets | 2 Pound | |
| Salt | 1⁄2 Teaspoon | |
| Water | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Chicken broth/Fish stock | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Dairy sour cream | 1⁄4 Cup (4 tbs) |
Directions
Melt butter in a dutch oven or large skillet.
Add vegetables and stir fry 5 minutes.
Sprinkle fish fillets with salt.
Place on the vegetables.
Add water.
Cover; simmer 15 minutes.
For sauce, melt butter in a saucepan.
Stir in flour.
Cook and stir until golden.
Then gradually stir in broth.
Cook, stirring constantly, until sauce boils.
Transfer the fish to a warm platter.
Stir the sauce into the vegetables.
Remove from heat.
Season with salt and pepper; stir in sour cream.
Pour over the fish.
Add vegetables and stir fry 5 minutes.
Sprinkle fish fillets with salt.
Place on the vegetables.
Add water.
Cover; simmer 15 minutes.
For sauce, melt butter in a saucepan.
Stir in flour.
Cook and stir until golden.
Then gradually stir in broth.
Cook, stirring constantly, until sauce boils.
Transfer the fish to a warm platter.
Stir the sauce into the vegetables.
Remove from heat.
Season with salt and pepper; stir in sour cream.
Pour over the fish.
Chef
