Vegetable Stuffed Sole
- 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
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.
Recipe By : Net
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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.
Recipe By : Net
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
