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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sole in White Wine Recipe

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This recipe for Sole in White Wine is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter or margarine
1/2 lb. mushrooms, sliced
1 T. minced green onion
8 medium sized sole fillets (about 2 lbs.)
1/4 c. flour
1/4 t. salt
1/8 t. pepper
1/2 c. heavy or whipping cream
1/4 c. dry white wine
1 c. shredded Swiss cheese
Directions:
Directions:
In 10 inch skillet, over medium heat, melt 3 tablespoons butter or margarine. Add mushrooms and green onion and saute until tender, stirring occasionally.

Preheat broiler. Place fillets on broiling pan; dot fillets with 1 tablespoon butter or margarine. Broil 10 minutes or until fish flakes easily when tested with a fork.

In 2 quart saucepan, over low heat, melt 1/4 c. butter or margarine; stir in flour, salt and pepper until smooth. Gradually stir in cream and wine; cook, stirring constantly, until cream mixture is very thick and smooth.

When fish is done, use a pancake turner to carefully transfer fish to broiler safe platter and top with cream mixture. With slotted spoon, place mushroom mixture on top; sprinkle with cheese. Broil 3 minutes or until cheese is melted and brown.

 

 

 

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