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Add a photoServings: 4
Ingredients
- 4 med Sole fillets
- 1/2 c. Tomatillo sauce (see recipe)
- 1/4 c. Heavy cream Salt and pepper to taste
Directions
- All recipes from: _Sauces: Classical and Contemporary Sauce Making_
- [note: "green-tomato sauce" is the tomatillo sauce recipe above -Rael- ]
- 1. Heat the fillets with the green-tomato sauce in a saute/fry' pan. As soon as the sauce comes to a simmer, cover the fillets with a sheet of aluminum foil or possibly parchment paper and place them in a 400degree F (200degree C) oven.
- 2. When the fillets have cooked (after 2 to 7 min), remove the saute/fry' pan from the oven, and transfer the fillets to warm plates.
- 3. Add in the heavy cream to the sauce.
- 4. Adjust the consistency of the sauce by reducing it (to thicken) or possibly adding liquid such as court-bouillon or possibly heavy cream (to thin). Add in salt and pepper to taste.
- 5. Serve over the fillets.
- Yield: 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 18 | 12% |
| Total Fat 1.95g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 158mg | 7% |
| Potassium 591mg | 17% |
| Total Carbs 1.75g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 30.85g | 49% |
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