Fillet of Sole with White Wine Sauce

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Sole
4 fillets of sole or flounder (about 750g/1-1/2 lb)
250 mL (1 cup) dry white wine
125 to 250 mL (1/2 to 1 cup) fish broth or water
2 sprigs parsley
1 sprig thyme
30 mL (2 tbsp) minced yellow onion
2 mL (1/2 tsp) salt
3 black peppercorns
Sauce
30 mL (2 tbsp) butter or margarine
30 mL (2 tbsp) all-purpose flour
125 mL (1/2 cup) heavy cream
2 mL (1/2 tsp) salt
1/2 mL (1/8 tsp) ground white pepper
30 mL (2 tbsp) minced parsley

Directions

For the Sole

Place fillets in a single layer in a heavy 10-inch skillet. Add wine and enough broth just to cover fish. Add remaining ingredients and bring to a boil over high heat. Reduce the heat to moderately low and simmer, covered, until fish almost flakes at the touch of a fork — 3 to 4 minutes. Transfer to a heated serving platter, reserving poaching liquid. Cover fish with aluminum foil and keep warm. Strain poaching liquid through a fine sieve and add more broth if needed to total 1 cup.

For the Sauce

In a medium-size saucepan over moderate heat, melt butter. With a wooden spoon, blend in flour and cook and stir for 3 minutes. Gradually whisk in reserved poaching liquid, cream, salt, and white pepper. Cook, whisking constantly, until thickened and smooth — 2 to 3 minutes. Uncover fish and pour off any accumulated liquid. Pour sauce over fish, sprinkle with parsley, and serve.

Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:461

• Type of Meal Main Courses

Type of Meal Main Courses