Vegetable Stuffed Sole Recipe
Vegetable Stuffed Sole has a difining taste. The white wine and butter gives the Vegetable Stuffed Sole a yumlogical taste.
Ingredients
24 carrot strips, each about 3 x 1/4 inch
1 tablespoon dry white wine
1 1/2 teaspoons salt
1 1/2 teaspoons snipped dill or 1/2 teaspoon dried dill weed
1/4 teaspoon pepper
6 sole fillets
18 green pepper strips, each about 3 x 1/4 inch
3 tablespoons dry white wine
2 tablespoons margarine or butter
2 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/4 cup dry white wine
Directions
Place carrot strips in rectangular microwavable dish, 11x7x1 1/2 inches; add 1 tablespoon wine.
Cover tightly and microwave on high until crisp tender, about 4 minutes.
Remove with slotted spoon.
Mix 1 1/2 teaspoons salt, the dill and 1/4 teaspoon pepper; sprinkle over sole fillets.
Divide carrot and green pepper strips among fillets.
Roll up; arrange seam sides down around sides of dish.
Drizzle with 3 tablespoons wine.
Cover tightly and microwave on high 5 minutes; rotate dish 1/2 turn.
Microwave until fish flakes very easily with fork, 5 to 7 minutes longer.
Let stand covered 3 minutes.
Arrange fish on warm platter; keep warm.
Microwave margarine in 4 cup microwavable measure uncovered on high until melted, 15 to 30 seconds; stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Gradually stir in milk and 1/4 cup wine.
Microwave uncovered on high stirring every minute, until thickened, about 4 minutes.
Pour sauce over fish.
Garnish with fresh snipped dill, if desired.
Cover tightly and microwave on high until crisp tender, about 4 minutes.
Remove with slotted spoon.
Mix 1 1/2 teaspoons salt, the dill and 1/4 teaspoon pepper; sprinkle over sole fillets.
Divide carrot and green pepper strips among fillets.
Roll up; arrange seam sides down around sides of dish.
Drizzle with 3 tablespoons wine.
Cover tightly and microwave on high 5 minutes; rotate dish 1/2 turn.
Microwave until fish flakes very easily with fork, 5 to 7 minutes longer.
Let stand covered 3 minutes.
Arrange fish on warm platter; keep warm.
Microwave margarine in 4 cup microwavable measure uncovered on high until melted, 15 to 30 seconds; stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Gradually stir in milk and 1/4 cup wine.
Microwave uncovered on high stirring every minute, until thickened, about 4 minutes.
Pour sauce over fish.
Garnish with fresh snipped dill, if desired.
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