Baked Sole in White Wine Sauce (Sole Bretonne)

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4 Sole fillets; cleaned
1 ts Lemon juice
3 Shallots; finely chopped
4 oz Butter
1/2 c Flour
1 lg Leek; white part only
1 tb Chopped parsley
1/3 c Cream
1/3 c Fruity white wine

Original recipe makes 1



From: Bulldogfla by Mimi Rippee Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice. Let stand for 15 minutes. Melt the butter in a saucepan. saute leeks and shallots over medium-low heat for 5 to 6 minutes. Place in bottom of baking dish big enough to hold fillets in one layer. Dry fish with paper towels, and coat with flour. Arrange fish on top of vegetables. Sprinkle with salt, then wine. Cover tightly and bake for 15 minutes, basting occasionally. Pour cream over fish and return dish to oven, uncovered. Bake for 10 more minutes, undisturbed. Sprinkle with parsley before serving. Posted to recipelu-digest by on Mar 29, 1998

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Calories Per Serving: 3013 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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