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Baked Fillets of Sole

1 tablespoon fresh chopped parsley 
3 green onions, chopped 
1 teaspoon salt 
1/8 teaspoon pepper 
1 cup dry white wine 
1/2 cup water 
2 1/2 pounds sole fillets 
3 tablespoons butter 
2 tablespoons all-purpose flour 
1 cup heavy cream 
1 egg yolk 

In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup. 

In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over fish. Place fish under broiler until nicely browned.
Serves 6.