Ingredients:
- 1 1/2 pounds sole fillets, or use grouper or flounder
- 2 cups water
- 1 1/2 teaspoons salt
- 1 slice lemon
- 1 slice onion
- 1 teaspoon dried parsley flakes
- bay leaf
- 1/4 teaspoon pepper
- 1/2 cup reserved fish poaching liquid
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 cup dry white wine
- 1 egg, slightly beaten
- salt and pepper
Preparation:
In a large skillet put 2 cups water, 1 1/2 teaspoons salt, 1 tablespoon lemon juice or vinegar, onion slice, parsley, bay leaf and pepper. Bring to a boil; add fish and boil gently for 4 minutes. Reduce heat and simmer gently for 8 to 10 minutes, or until fish flakes easily. Time varies with thickness and type of fish, so be sure not to overcook. Place fish in a broiler pan sprayed with nonstick cooking spray.
In a large saucepan melt butter over medium low heat; blend in flour. Gradually add reserved fish liquid and milk, stirring constantly. Continue to stir and cook until thickened. Add wine; bring to the boiling point. Pour 1/3 of hot sauce over beaten egg in a large bowl then return to sauce and heat until hot. Season with salt and pepper to taste; pour over fish. Brown under broiler; serve immediately.
Serves 4.
More Sole Recipes
Creole Shrimp and Roughy or Sole
Baked Flounder or Sole with Lemon
Baked Sole Fillets
Flounder Recipes
Seafood Recipes Index
Fish Recipes Index
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