Sole de soto (lenguados de soto)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Sole Fillets | |
| 1 | cup | Dry white wine or dry sherry; about |
| 6 | tablespoons | Butter |
| 3 | cups | Cooked spinach;pureed |
| 1½ | cup | Medium white sauce |
| 12 | Asaprgus spears; cooked | |
| 6 | Bananas; sliced lengthwise | |
| 6 | Stuffed olives; sliced | |
| ½ | cup | Grated sharp cheddar cheese |
Directions
submitted by: LeiG@...
from: The wonderful world of cooking Cover fish with wine Marinate 3 hours. Drain. Melt 4 tablespoons butter in shallow baking dish. Place fish in butter, ends turned under. Bake at 400 degs for 20 minutes. combine spinach and ½ cup hot white sauce. Spread in heatproof serving dish arrange fish over spinach Arrange asparagus and bananas between fillets Sprinkle with olives Pour remaining hot white sauce over all. Sprinkle with cheese Bake at 350 deg for 20 minutes. serves 6 Recipe Archive - 29 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .