Side Pannel
Vegetable Stuffed Sole
Ingredients List
- 1 1/2 ts Salt -- (or less)
- 1/2 ts Dill weed
- 1/4 ts Pepper
- 6 Sole fillets -- (about 2 lbs
- 2 md Carrots -- cut in strips,
- Each
- 1 md Green pepper -- cut in
- Strips, each
- 1/4 c Dry white wine
- 1 tb Cornstarch
- 1/2 ts Salt
- 1/8 ts Pepper
- 1 c Skim milk
- 1/4 c Dry white wine
Directions
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 milk in 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.
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 milk in 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.
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