0 recipes from contoocook and beyond


An elegant way to serve sole is to lace it lightly with a mushroom
and shrimp flavored white wine sauce.
2 tbsps. butter
l/2 lb.mushrooms, sliced
Juice of l/2 lemon
6 (6to 8 oz. ) sole fillete
White pepper
l/2 cup dry white wine
White Wine Sauce:
3 tbsps. butter
2 shallots, minced
2 tsp. flour
l/2 cup dry white wine
l/2 cup milk
l/2 cup whipping cream
Salt, white pepper
l/2 lb. cooked small shrimp
Melt 2 tbsps. butter in skillet and add mushrooms, lemon juice and
dash of salt. Brown mushrooms lightly. Skim out mushrooms and set
aside. Season fish to taste with s&p and fold each fillet in half.
Arrange in one layer in skillet. Add l/2 cup wine, cover and poach
gently until fish flakes easily, about l0 mins. Meanwhile, to make
sauce, melt 3 tbsps. butter, add shallots & cook until lightly
browned. Stir in flour. Add l/2 cup wine, milk and cream. Cook stirr
ing until thickened. Season to taste with s&p. Simmer l0 mins. to
blend flavors. To serve carefully lift fish from broth to hot
platter. Boil broth rapidly uncovered until reduced to l/3
original volu.e Stir reduced broth, jushrooms and shrimp into wine
sauce. Heat thoroughly and pour over hot fish.

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