Baked sole in white wine sauce (sole bretonne)

Yield: 1 Servings

Measure Ingredient
4 \N Sole fillets; cleaned
1 teaspoon Lemon juice
4 ounces Butter
1 large Leek; white part only, thinly sliced
3 \N Shallots; finely chopped
\N \N Salt
½ cup Flour
⅓ cup Fruity white wine
⅓ cup Cream
1 tablespoon Chopped parsley

From: Bulldogfla <Bulldogfla@...> by Mimi Rippee

Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice. Let stand for 15 minutes.

Melt the butter in a saucepan. saute leeks and shallots over medium-low heat for 5 to 6 minutes. Place in bottom of baking dish big enough to hold fillets in one layer.

Dry fish with paper towels, and coat with flour. Arrange fish on top of vegetables. Sprinkle with salt, then wine. Cover tightly and bake for 15 minutes, basting occasionally. Pour cream over fish and return dish to oven, uncovered. Bake for 10 more minutes, undisturbed. Sprinkle with parsley before serving.

Posted to recipelu-digest by jeryder@... on Mar 29, 1998

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