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Name: Rosy Creamed Sole Tossed with Pasta
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Tomato paste or sun dried; 1/2 c Packed fresh mint leaves,; 2 tb Unsalted butter; 3/4 lb Fusilli lunghi or Margherita; Salt and pepper; 1 1/2 lb Lemon sole, cut into thin; 2 tb All purpose flour; 2 c milk

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INGREDIENTS

2 tb Tomato paste or sun dried
1/2 c Packed fresh mint leaves,
2 tb Unsalted butter
3/4 lb Fusilli lunghi or Margherita
Salt and pepper
1 1/2 lb Lemon sole, cut into thin
2 tb All purpose flour
2 c milk

Servings

INSTRUCTIONS

(From: Pasta Monday to Friday, a show on the food channel) Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth. Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among shallow bowls and ladle fish sauce over each portion. Yield: 3 to 4 servings Posted to FOODWINE Digest 14 Feb 97 by Gretl Collins on Feb 14, 1997.

NOTES

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Rosy Creamed Sole Tossed with Pasta

2 tb Tomato paste or sun dried
1/2 c Packed fresh mint leaves,
2 tb Unsalted butter
3/4 lb Fusilli lunghi or Margherita
 Salt and pepper
1 1/2 lb Lemon sole, cut into thin
2 tb All purpose flour
2 c milk

(From: Pasta Monday to Friday, a show on the food channel)    Bring a large pot of salted water to a boil. Add the pasta and cook for 8  to 10 minutes or until al dente or according to package directions. In a  sauce pot heat butter over medium heat. Add flour and cook until bubbling,  about 20 seconds. Add milk a little bit at a time and whisk until smooth.    Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the  fish strips and cook, uncovered, until fish is just cooked through, about 2  minutes. Add mint, and season to taste with salt and pepper. Drain pasta,  divide it among shallow bowls and ladle fish sauce over each portion.    Yield: 3 to 4 servings    Posted to FOODWINE Digest 14 Feb 97 by Gretl Collins  <gretl_collins@AGCS.CAS.PSU.EDU> on Feb 14, 1997.

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Nutrition

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Serving Size: 1 Serving (1329g)
Recipe Makes: 1 Servings

Calories: 1339
Calories from Fat: 1267 (95%)

Amt Per Serving		% DV

	Total Fat 140.8g	188 %
	Saturated Fat 89.1g	445 %
	Monounsaturated Fat 36.5g
	Polyunsanturated Fat 5.3g
Cholesterol 376.1mg		116 %
Sodium 224.1mg		8 %
Potassium 240.5mg		6 %
Total Carbohydrate 17.7g		5 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 17.2g
Protein 7.1g		10 %
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: 1339

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