INGREDIENTS

INSTRUCTIONS

In a microwave-safe glass casserole microwave the butter at high power
(100%) for 1 minute, or until it is melted. Stir in the leeks and  salt
to taste and microwave the mixture, covered with the lid, at  high
power (100%) for 10 minutes, or until the leek is tender.  Transfer the
leek mixture to a saucepan and add the wine. Season the  sole with salt
and pepper and fold the fillets, skinned sides in,  into thirds.
Arrange the fillets in the casserole and microwave them,  covered with
lid, at high power (100%) for 3 minutes, or until they  just flake.
While the fish is cooking, boil the leek mixture until  almost all the
liquid is evaporated. Transfer the fish with a slotted  spatula to
heated plates and keep it warm, covered with foil. Add the  fish liquid
remaining in the casserole to the leek mixture and boil  the mixture
until the liquid is reduced by half. Add the cream and  boil the
mixture, stirring, until the sauce is thickened slightly.  Season the
sauce with the lemon juice and salt and pepper, spoon it  around the
fish, and garnish each serving with the parsley.  Serves 2.  Gourmet
October 1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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