Sole with cheese and mushrooms in wine sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| Sole | ||
| 2 | pounds | Sole filets -- cut into |
| Serving size slices | ||
| 1 | teaspoon | Salt |
| 1 | tablespoon | Lemon juice |
| Wine Sauce with cheese & | ||
| Mushrooms | ||
| 1 | cup | Sliced mushrooms |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| ¾ | cup | Milk |
| ½ | cup | Light cream |
| 4 | tablespoons | Grated cheddar or parmesan |
| Cheese | ||
| ¼ | cup | White wine |
| 2 | tablespoons | Chopped fresh parsley |
Directions
sole: In a large skillet with a cover, heat to boiling 2 inches of water. with the salt and the lemon juice. Place the filets inthe water, overlapping slightly, but do not layer. Cover, reduce heat and simmer for about 5 minutes until the fish flakes with a fork. Drain the slices and keep them warm while preparing the sauce.
Sauce:In a small pan, saute the sliced mushrooms in 1 T butter until brown. Drain on a paper towel and set aside, In a meduim size saucepan, melt the remaining 2 T butter and quickly stir in the flour and salt. Stir until smooth, immediately add the milk Place the filets on a serving platter and pour the sauce over.
Sprinkle with parsley.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman