Fillets of sole w/tomatillo and pepper sau
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Sole fillets |
| ½ | cup | Tomatillo sauce (see recipe) |
| ¼ | cup | Heavy cream |
| Salt and pepper to taste | ||
Directions
Date: Thu, 30 May 1996 01:03:33 -0500 From: rael@...
All recipes from: _Sauces: Classical and Contemporary Sauce Making_ (copyright 1991by James Peterson) (ISBN: 0-442-23773-1) [note: "green-tomato sauce" is the tomatillo sauce recipe above -Rael- ] 1. Heat the fillets with the green-tomato sauce in a saute' pan. As soon as the sauce comes to a simmer, cover the fillets with a sheet of aluminum foil or parchment paper and place them in a 400degree F (200degree C) oven.
2. When the fillets have cooked (after 2 to 7 minutes), remove the saute' pan from the oven, and transfer the fillets to hot plates.
3. Add the heavy cream to the sauce.
4. Adjust the consistency of the sauce by reducing it (to thicken) or adding liquid such as court-bouillon or heavy cream (to thin). Add salt and pepper to taste.
5. Serve over the fillets. Yield: 2 to 4 servings.
CHILE-HEADS DIGEST V2 #334
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Baked filet of sole
- Filet of sole bonne femme
- Filet of sole san clemente
- Filets of sole rendezvous
- Filets of sole riviera
- Fillet of sole and salmon
- Fillet of sole au gratin
- Fillet of sole escabeche
- Fillet of sole florentine
- Fillet of sole marguery
- Fillet of sole over celery
- Fillet of sole picata
- Fillet of sole piquant
- Fillet of sole veronique
- Fillet of sole with grapes
- Fillet of sole with leek sauce
- Fillet of sole with tartar sauce
- Fillets of sole with chopped chives
- Herbed fillets of sole
- Steamed fillets of sole with grapes and spinach