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Fillets of Sole W/tomatillo and Pepper Sau

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Fish 4 Servings

INGREDIENTS

4 md 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- ]
1.  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.
2.  When the fillets have cooked (after 2 to 7 minutes), remove the saute'
pan from the oven, and transfer the fillets to hot plates.
3.  Add the heavy cream to the sauce.
4.  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.
5.  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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