Sole And Vegetables Joanne

Serves: 4
Total Calories: 135


2 sole filets 4 oz. each)
1 cup white wine
1/2 cup carrot diced
1/4 cup celery diced
2 tablespoons green onions sliced
1 tablespoon parsley minced fresh
1/4 teaspoon salt
1/8 teaspoon black pepper freshly ground
2 tablespoons butter or margarine
1 cup mushrooms sliced fresh
1 tablespoon flour
3/4 cup milk
celery leaves


Lightly butter four individual ramekins. Pat fillets dry with paper towels. Cut each fillet in half crosswise roll from cut side and fasten with a wooden pick. Place seam-side down in a cold 10-inch skillet. Add wine, carrots, celery, green onion, parsley, salt and pepper. Over medium heat, cover and bring to a boil reduce heat to low and simmer for 6 minutes or until fish barely flakes with a fork. With a slotted spoon, remove fish and place in ramekins keep warm. Remove vegetables from skillet set aside. Reserve 1/4 cup of the liquid and set aside discard remaining liquid.

Preheat oven to 350° F. Over medium heat, melt butter or margarine in skillet. Return vegetables to skillet, add mushrooms and sauté for 2 minutes. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk and reserved liquid. Stirring, bring to a boil and boil until thickened.

Spoon about 1/2 cup of the sauce over each fillet. Bake for 5 minutes or until fish is heated through, but is not dry.

Garnish with celery leaves. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 135
Calories from Fat: 58

This Sole And Vegetables Joanne recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.

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