| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Sole fillets, cleaned | |
| 1 | t | Lemon juice |
| 4 | oz | Butter |
| 1 | Leek, white part only | |
| thinly sliced | ||
| 3 | Shallots, finely chopped | |
| Salt | ||
| 1/2 | c | Flour |
| 1/3 | c | Fruity white wine |
| 1/3 | c | Cream |
| 1 | T | Chopped parsley |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com> 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@juno.com on Mar 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2827
Calories From Fat: 1244
Total Fat: 141.2g
Cholesterol: 779.2mg
Sodium: 3245.4mg
Potassium: 5649mg
Carbohydrates: 250.2g
Fiber: 39.8g
Sugar: 94g
Protein: 155g