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.

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