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Baked Sole In White Wine Sauce (sole Bretonne)

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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)
----------------------------------------------
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


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