| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | c | Fish stock or bottled clam juice |
| 1 | c | Dry white wine |
| 1 1/2 | c | Whipping cream |
| 1 | Bunch green onion; green part only; coarsely chopped | |
| 1/4 | c | Cracked peppercorns |
| 1 | tb | Cracked blaek peppcrcorns |
| 1 | tb | Cracked white peppercorns |
| 4 | (6-8-ounce) fillets of sole; about 1/2 inch thick | |
| Salt | ||
| 1/4 | c | Snipped fresh chives |
| 4 | Radishes; trimmed and thinly sliced |
INSTRUCTIONS
Simmer stock and wine in heavy medium saucepan until reduced to 1/2 cup, Pour into blender. Add chopped green onion tops. Let mixture stand for 5 minutes, then puree. Strain sauce into clean saucepan. Preheat broiler. Combine peppercoms in bowl. Dredge one side of each fish steak in peppercorn mixture, pressing firmly. Set steaks coated side up on broiler pan. Season with salt. Broil until cooked through, about 5 minutes. Meanwhile, simmer sauce until thick enough to coat spoon, about 2 minutes. Remove from heat. Spoon sauce onto plates, Sprinkle with chives. Top with sole. Garnish with radishes and sole. Scrves 4. ARKANSAS TODAY, CHANNEL 11, KTHV 09/12/1990 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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