Vegetable Stuffed Sole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Salt, (or less)
1/2 tsp: Dill weed,
1/4 tsp: Pepper,
6: Sole fillets, (about 2 lbs.)
2 medium: Carrots, cut in strips, each
1 medium: Green pepper, cut in strips,
1/4 cup: Dry white wine,
1 tbsp: Cornstarch,
1/2 tsp: Salt,
1/8 tsp: Pepper,
1 cup: Skim milk,
1/4 cup: Dry white wine,
Directions:
Recipe by: Net Heat oven to 350 degrees.
Mix 1/2 tsp. salt, dill weed, and 1/2 tsp. pepper and sprinkle over
sole fillets.
Divide vegetables among fillets and roll up.
Place seam side down on ungreased baking dish, 13" X 9" X 2" Pour
1/4 cup wine over fish, cover with foil and bake until fish flakes
very easily with fork, about 40 minutes. Combine cornstarch and mi a
1.5 quart saucepan and stir in flour, salt, and pepper.
Stir in remaining wine, heat to boiling, stirring constantly.
Boil and stir 1 minute.
Arrange fish on serving platter, pour sauce over fish, garnish with
fresh dill weed if desired.
Source from luhu.jp
Mix 1/2 tsp. salt, dill weed, and 1/2 tsp. pepper and sprinkle over
sole fillets.
Divide vegetables among fillets and roll up.
Place seam side down on ungreased baking dish, 13" X 9" X 2" Pour
1/4 cup wine over fish, cover with foil and bake until fish flakes
very easily with fork, about 40 minutes. Combine cornstarch and mi a
1.5 quart saucepan and stir in flour, salt, and pepper.
Stir in remaining wine, heat to boiling, stirring constantly.
Boil and stir 1 minute.
Arrange fish on serving platter, pour sauce over fish, garnish with
fresh dill weed if desired.
Source from luhu.jp
Tags
Seafood