Sole a la Parisienne
Serving Size: 4
Ingredients
• 2 tbsp onion, finely minced
• 4 fresh sole fillets (about 1 1/2 pounds)
• 1/2 cup white wine
• 1 tbsp butter or margarine
• 2 tbsp flour
• 1/2 cup half and half
• 1/8 tsp nutmeg
• 1/2 cup Swiss cheese, grated
• Salt & pepper to taste
Instructions
- Preheat oven to 350° F
- In a range-top casserole, sprinkle onions, the top with fillets in a single layer
- Sprinkle with salt and pepper, add wine and heat on top of range until liquid is just boiling
- Bake in oven for 10 minutes
- Remove fish from oven and turn oven to “broil”
- Drain all liquid from fish, reserving 1/2 cup
- In a medium saucepan, melt the butter and stir in flour. Slowly stir in reserved cooking liquid, half and half, nutmeg and a dash of pepper
- Cook, stirring constantly until thickened and smooth; stir in 1/3 cup grated cheese until melted.
- Pour sauce over fish and top with remaining cheese (I always use a little more cheese)
- Run under broiler until brown.
- Approximately 260 calories per serving. Good with a rice blend and broccoli!
