Recipe - Baked Sole In White Wine Sauce (Sole Bretonne)

4 Sole fillets; cleaned
1 teaspoon Lemon juice
4 ounce Butter
1 lg Leek; white part only,
thinly cut or sliced up
3 Shallots; finely chopped
Salt
One half cup Flour
1/3 cup Fruity white wine
1/3 cup Cream
1 tablespoon Chopped parsley

From: Bulldogfla Bulldogfla@aol.com

by Mimi Rippee

Preheat oven to 400 degrees F. Sprinkle sole fillet with lemon juice. Let
stand for 15 minutes.

Melt the butter in a saucepan. saute leeks and shallots over mediumlow
heat for 5 to 6 minutes. Place in bottom of baking dish big enough to hold
fillets in one layer.

Dry fish with paper towels, and coat with flour. Arrange fish on top of
vegetables. Sprinkle with salt, then wine. Cover tightly and bake for 15
minutes, basting occasionally. Pour cream over fish and return dish to
oven, uncovered. Bake for 10 more minutes, undisturbed. Sprinkle with
parsley before serving.

Posted to recipeludigest by jeryder@juno.com on Mar 29, 1998