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
Slow Cooker Recipes | Casseroles | Main Recipe Index
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