Recipe - Fillets Of Sole Wtomatillo And Pepper Sau

4 md Sole fillets
One half cup Tomatillo sauce (see recipe)
One fourth cup Heavy cream
Salt and pepper to taste

Date: Thu, 30 May 1996 01:03:33 0500

From: rael@EbiCom.net
All recipes from: _Sauces: Classical and Contemporary Sauce Making_
(copyright 1991by James Peterson) (ISBN: 0442237731)

[note: "greentomato sauce" is the tomatillo sauce recipe above Rael ]

1. Heat the fillets with the greentomato sauce in a saute' pan. As soon
as the sauce comes to a simmer, cover the fillets with a sheet of aluminum
foil or parchment paper and place them in a 400degree F (200degree C) oven.

2. When the fillets have cooked (after 2 to 7 minutes), remove the saute'
pan from the oven, and transfer the fillets to hot plates.

3. Add the heavy cream to the sauce.

4. Adjust the consistency of the sauce by reducing it (to thicken) or
adding liquid such as courtbouillon or heavy cream (to thin). Add salt and
pepper to taste.

5. Serve over the fillets. Yield: 2 to 4 servings.

CHILEHEADS DIGEST V2 #334

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