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  Added: Nov 28, 2007  •  Visited (411)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fillet Of Sole Bolognese
What You Need:
THE FISH
  • ¼ cup dry white wine
  • ½ cup water
  • Salt and pepper
  • 4 sprigs parsley
  • 1 bay leaf
  • Pinch of thyme
  • 1 pound fish
  • Cheesecloth or nylon netting

    THE SAUCE
  • ¼ cup butter
  • 3 tablespoons flour
  • ½ cup milk
  • ½ cup light cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Cayenne pepper to taste

  • How To Cook:
    THE FISH:
    1. Put all the ingredients except the fish into a small rectangular baking dish that will be large enough to lay all the pieces of fish flat.

    2. Cook, covered with wax paper, 3 minutes. Remove the wax paper and lay the cheese cloth or nylon netting so that it extends beyond the edges of the dish.

    3. Put in the fish. Cover with wax paper and cook in the microwave oven about 5 minutes or until the fish flakes easily with a fork.

    4. Using the cheesecloth, carefully lift the fish from the broth and place on paper towels. Cover lightly with foil to hold in the heat and moisture.

    THE SAUCE:
    1. Melt the butter with the flour in a small covered casserole in the microwave oven. (This will take about 1 minute.)

    2. Blend well and gradually stir in the milk and cream. Cook, covered, in the microwave oven, stirring a couple times, until the mixture boils and thickens.

    3. Stir in the Parmesan cheese and the seasoning. Cook.30 seconds more. Stir until sauce is blended. Beat in 2 tablespoons of the fish-wine stock.

    4. Discard the remaining fish wine stock. Gently lift the fish into the original dish. Pour over the Parmesan sauce. Cook enough to reheat everything thoroughly.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Fish » Flounder & Sole
    Main Ingredient » Dairy » Cream
    Main Ingredient » Dairy » Cheese
    Dish » Main Courses

     





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