Rosy creamed sole tossed with pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fusilli lunghi or Margherita pasta |
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | All purpose flour |
| 2 | cups | Milk |
| 2 | tablespoons | Tomato paste or sun dried tomato paste |
| 1½ | pounds | Lemon sole, cut into thin strips (1/2-inch wide and 2 inches long) |
| ½ | cup | Packed fresh mint leaves, minced |
| Salt and pepper | ||
Directions
(From: Pasta Monday to Friday, a show on the food channel) Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth.
Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among shallow bowls and ladle fish sauce over each portion.
Yield: 3 to 4 servings
Posted to FOODWINE Digest 14 Feb 97 by Gretl Collins <gretl_collins@...> on Feb 14, 1997.