| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Sole fillets |
| 1/2 |
c |
Tomatillo sauce, see recipe |
| 1/4 |
c |
Heavy cream |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Date: Thu, 30 May 1996 01:03:33 -0500 From: rael@EbiCom.net All
recipes from: _Sauces: Classical and Contemporary Sauce Making_
(copyright 1991by James Peterson) (ISBN: 0-442-23773-1) [note:
"green-tomato sauce" is the tomatillo sauce recipe above -Rael- ]
Heat the fillets with the green-tomato sauce in a saute' pan. As soon
as the sauce comes to a simmer, cover the fillets with a sheet of
aluminum foil or parchment paper and place them in a 400degree F
(200degree C) oven. When the fillets have cooked (after 2 to 7
minutes), remove the saute' pan from the oven, and transfer the
fillets to hot plates. Add the heavy cream to the sauce. Adjust the
consistency of the sauce by reducing it (to thicken) or adding liquid
such as court-bouillon or heavy cream (to thin). Add salt and pepper
to taste. Serve over the fillets. Yield: 2 to 4 servings. CHILE-HEADS
DIGEST V2 #334 From the Chile-Heads recipe list. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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