Fillet of Sole Veronique
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INGREDIENTS
- 1 tb Curacao
- 1 1/2 c Seedless grapes
- 1 c White wine sauce
- Pate feuilletee
- 1/2 c Whipping cream
- 1 c Dry white wine
- 2 Fillets sole; skinned
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Preheat the oven to 350 degrees. Remove the skin from the grapes. Marinate the grapes in the wine for an hour or more. Drain the grapes, reserve the wine. Carefully dry the fillets between paper towels and place in a large skillet. Cover with buttered poaching paper and simmer until the fillets are opaque (about 10 minutes). Keep the fish warm and place in an oven proof baking dish. In preparing the white wine sauce use a fumet in place of the poultry or veal stock. Fold the grapes into the white wine sauce. Fold in the whipping cream and Curacao. Coat the fish with this mixture and run the baking dish under the preheated broiler until the sauce colors. Serve at once garnished with crescents and diamonds of egg glazed Pate Feuilletee. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
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| Serving Size: 1 Serving (57g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 61 | ||
| Calories from Fat: 26 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.9g | 4 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 10.3mg | 3 % | |
| Sodium 4.3mg | 0 % | |
| Potassium 82mg | 2 % | |
| Total Carbohydrate 6.5g | 2 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 6.2g | ||
| Protein 0.4g | 1 % | |
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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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Calories per serving: 61
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