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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Thomas F. Stobaugh. Ingredients:
1 lb fillet of sole |
4 tablespoons onions, finely chopped |
3 tablespoons butter |
2 tablespoons flour |
1/2 cup dry white wine |
1/4 cup water |
1/2 cup whipping cream |
3 large tomatoes, skinned and chopped |
1/8 teaspoon tarragon |
1/8 teaspoon dill weed |
1/8 teaspoon marjoram |
1 teaspoon parsley, minced |
dried breadcrumbs |
parmesan cheese, grated |
Directions:
1. Remove all excess moisture from the sole with paper towels.
2. Place in flat, buttered oven to table baking dish and put in the refrigerator while making sauce.
3. Saute onion in butter.
4. Stir in flour, then wine and water.
5. Bring to a boil stirring constantly.
6. Remove from heat and add cream slowly.
7. Simmer 4-5 minutes more.
8. Add chopped tomatoes, herbs and parsley and simmer a minute more.
9. Pour sauce over sole, sprinkle with bread crumbs and cheese and bake at 350 degrees F. for 15-20 minutes.
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