Baked sole in white wine sauce (sole bretonne)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sole fillets; cleaned | |
| 1 | teaspoon | Lemon juice |
| 4 | ounces | Butter |
| 1 | large | Leek; white part only, thinly sliced |
| 3 | Shallots; finely chopped | |
| Salt | ||
| ½ | cup | Flour |
| ⅓ | cup | Fruity white wine |
| ⅓ | cup | Cream |
| 1 | tablespoon | Chopped parsley |
Directions
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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