* Exported from MasterCook *

FILLITS DE SOLES BERCY

Recipe By :Escoffier’s
Serving Size : 4 Preparation Time :0:20
Categories : 0-5G Low Carb Seafood Fish Flat
Seafood Fish-Flounder-Sole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb sole fillets -- 1k
2 shallots -- finely chopped
3 tbsp white wine
1 cup Fish stock
1/2 oz butter -- 15g
2 tbsp Lemon juice
Parsley
1/2 oz butter -- 15g

Butter the bottom of the dish intended for the soles and sprinkle it with 2 finely-chopped shallots.
Lay the fillets lengthwise upon the dish, side by side
Moisten with 3 tablespoonfuls white wine, fish stock and add 1/2oz - 15g butter cut into small pieces.
Cook in the oven — 325°F-160°C (or gas mark 3),basting frequently, and when about to serve drop a pinch chopped parsley upon each fillet.
Or, poach the fillets with chopped shallots and increase the moistening.
As soon as the fillets are ready, drain off their cooking-liquor into a vegetable-pan
Reduce it speedily to one-third and add a few drops of meat glaze, a little lemon-juice, 1/2 oz butter,and 1 pinch chopped parsley.
Coat the fillets and set to glaze quickly.







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Per Serving (excluding unknown items): 296 Calories; 10g Fat (32.9% calories from fat); 43g Protein; 2g Carbohydrate; trace Dietary Fiber; 128mg Cholesterol; 303mg Sodium. Exchanges: 6 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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