| 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: Love2bake@aol.Com 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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