Fillets Of Sole In White Wine Food

FILLET OF SOLE IN WHITE WINE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry fillets and season with salt and pepper.
• Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
• Cover with greased paper facing down, then cover dish and bake 20 minutes.
• Carefully remove fillets from baking dish.
• Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
• Blend in the flour, add the cream, and cook 4 minutes.
• Pour over fish and serve.

FILLETS OF SOLE IN WHITE WINE

Steps:

• Salt the fillets and place them in a greased ovenproof dish.
• Add the wine, 3 tbsp of butter and the chopped mushrooms.
• Cover and bake 20 minutes in a 350 oven.
• Make the sauce: melt the butter in a sauce pan, add the flour and stir.
• Pour the juices from the baked fish into the butter/flour mixture.
• Stir and simmer a couple of minutes.
• Pour the sauce over the fish and serve.

LEMON SOLE IN A WINE SAUCE

Steps:

• GrapesRoll or fold the fillets of fish, put into a greased baking dish and season with salt and pepper and a sprinkle of thyme.
• Pour over half the'butter and the wine.
• Add the grapes, cover and cook in a moderate oven 350°F (180°C) for about 20 minutes.
• Meanwhile heat the remainder of the butter in a saucepan, stir in the flour and continue stirring over a low heat for 3 minutes.
• Add the milk and bring to the boil and stir until the sauce thickens.
• Lift the fish onto a hot plate and strain the remaining liquid from the fish into the sauce. Stir in the cream and heat again without boiling. Pour over the baked fish.
• Serve and garnish with sliced lemon and some grapes (optional).