0 recipes from contoocook and beyond


2 tbsps. butter
the white & pale green parts of 2 leeks, split lengthwise, washed
well and sliced thin crosswise (about 2 cups)
l/3 cup dry white wine
2 sole fillets (about 3/4 lb.)
l/3 cup heavy cream
lemon juice & parsley
In a microwave safe glass casserole, micro the butter on high for
l min. or untilmelted. Stir in leeks & salt to taste & micro
covered at high power for l0 mins. or until tender. Transfer leek
mixture to saucepan & add wine. Season the fish with s&p and fold
the fillets, skinned sides in, into thirds. Arrange fish in
casserole & micro covered on high for 3 mins. or until flaky. While
the fish is cooking, boil the leek mixture until almost all the
liquid is evaporated. Transfer fish to heated plates & keep warm.
Add the fish liquid remaining in the casserole to leek mixture and
boil until liquid is reduced by half. Add the cream & boil mixture
stirring, until sauce is thickened slightly. Season sauce with lemon
juice, spooning it around fish & garnish with parsley.
Serves 2. Gourmet Oct. “90

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