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Sole: Fillet of Sole with Walnut & White Wine Sauce

Source of Recipe

unknown


List of Ingredients

FILLETS :
1 pound sole fillets, skinned
1 dash cayenne
1/2 cup dry white wine
1/2 cup nonfat chicken broth

SAUCE:
2 tablespoons oil
2 tablespoons flour
1 dash white pepper
1/4 cup skim milk
1/4 cup nonfat chicken broth
1/2 cup white wine
1/2 cup chopped walnuts


Recipe

Preheat oven to 325ºF. Lightly spray a shallow baking dish with oil. Rinse fish and pat dry. Place fillets in prepared baking dish. Add cayenne pepper, wine and broth. Cover with foil and bake 20 minutes or until fish is tender. Meanwhile, make the sauce. Heat the oil in a small saucepan over low heat. Blend in flour and cook, but do not brown. Add white pepper. Increase heat to medium and pour in milk, broth and wine and stir constantly until mixture thickens. Reduce heat and add walnuts and simmer one minute. When fillets are done, remove to a serving platter and pour sauce over fish. Garnish with parsley if desired. Serves 4.