Sole in Wine
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sole fillets
|
|
| 1 | cup |
sauterne
dry |
* |
| 1 | x |
whitefish
|
* |
| ¼ | cup |
cream
|
|
| ⅓ | pound |
mushrooms
whole |
|
| 2 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sole fillets
|
|
| 237 | ml |
sauterne
dry |
* |
| 1 | x |
whitefish
|
* |
| 59 | ml |
cream
|
|
| 151.2 | g |
mushrooms
whole |
|
| 2 | each |
egg yolks
|
*
|
Directions
Place sole in glass baking dish .
Add mushrooms and wine.
Bake until tender at 350℉ (180℃). about 30 minutes.
Drain liquid into sauce pan and reduce over medium heat until amount left is equal to initial amount of sautérne.
In a cup, mix yolks and cream together thoroughly, add to sauce pan, using whisk to blend.
Pour over fish and return to oven briefly to glaze.
