| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish | 6 | Servings | |
INGREDIENTS
| 1 1/2 | ts | Salt — (or less) |
| 1/2 | ts | Dill weed |
| 1/4 | ts | Pepper |
| 6 | Sole fillets — (about 2 lbs | |
| 2 | md | Carrots — cut in strips, |
| Each | ||
| 1 | md | Green pepper — cut in |
| Strips, each | ||
| 1/4 | c | Dry white wine |
| 1 | tb | Cornstarch |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Skim milk |
| 1/4 | c | Dry white wine |
INSTRUCTIONS
Heat oven to 350 degrees. Mix 1/2 tsp. salt, dill weed, and 1/2 tsp. pepper and sprinkle over sole fillets. Divide vegetables among fillets and roll up. Place seam side down on ungreased baking dish, 13" X 9" X 2" Pour 1/4 cup wine over fish, cover with foil and bake until fish flakes very easily with fork, about 40 minutes. Combine cornstarch and milk in a 1.5 quart saucepan and stir in flour, salt, and pepper. Stir in remaining wine, heat to boiling, stirring constantly. Boil and stir 1 minute. Arrange fish on serving platter, pour sauce over fish, garnish with fresh dill weed if desired. Recipe By : Net From: [email protected] Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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