| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Low fat, Main dish, Seafood |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Clam juice |
| 1/2 |
c |
Dry white wine |
| 1/2 |
|
Bay leaf |
| 6 |
|
Whole black peppercorns |
| 2 |
ts |
Lite salt (optional) |
| 1 |
|
Parsley sprig |
| 1 |
|
Garlic clove — crushed |
| 2 |
lb |
Filet of sole |
|
|
Lemon juice |
|
|
Chopped parsley |
| 1 |
|
White Wine Sauce For — |
|
|
Poached Fish (recipe |
INSTRUCTIONS
In a 2-qt saucepan combine clam juice, wine, bay leaf, peppercorns, lite
salt, parsley, garlic, and 1/2 cup water. Brint to a boil, reduce heat, and
simmer, uncovered, 15 minutes. Meanwhile, preheat oven to 350 F. Wipe
filets with damp paper towels, sprinkle with lemon juice. Fold each into
thirds. Arrange in a shallow baking dish that has been sprayed with a
non-fat cooking spray. Strain clam juice mixture over filets. Cover dish
tightly with foil. Poach fish in oven for 15 minutes. Drain filets,
reserving 1 cup liquid for sauce (see sauce recipe). Keep filets warm on
serving platter. Make sauce and pour over filets. Sprinkle with parsley
and serve.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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