Filets of Sole Rendezvous
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INSTRUCTIONS
If frozen fish is used, let it thaw entirely in the refrigerator. Thoroughly wash spinach and remove heavy stems. Steam in water that clings to the leaves only until they are limp. Set aside. Pat fish filets dry and roll each one neatly. Secure with thread *** at top and bottom. Arrange rolled fillets in a large shallow saucepan and pour in clam broth to come half way up the filets. Bring broth to a boil, then reduce heat so that the liquid barely simmers. Poach, covered, until filets are just opaque, about 5 minutes. Remove from heat. Make Very Light sauce. To serve, place one rolled filet on each serving plate and remove the threads. Arrange steamed spinach over the fish and top with Very Light Sauce. You may place the dish under the broiler for a minute or two if you wish. Serves 6. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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