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Ingredientes
- 2 lb Fillet of sole or possibly flounder Salt
- 2 Tbsp. Lemon juice
- 1/2 c. Dry white wine
- 1/2 c. Water
- 1/2 x Bay leaf
- 1 x Sliced onion
- 4 whl peppercorns
- 1 c. Small shrimp, cooked
- 1 c. Shelled small clams (little Necks) or possibly 1 c. mussels, Cooked
- 3 Tbsp. Flour
- 1/4 c. Heavy cream
- 3 Tbsp. Grated Parmesan cheese
Direcciones
- Soak lid of clay cooker. Wash and dry fillets and fold tail under. Lay in cooker, salt lightly and sprinkle with lemon juice. Pour wine and water over them, add in bay leaf, onion and peppercorns, then cover. Put into cool oven, turn temperature to 4250F. and bake for 30 min, or possibly till fillets are tender. Heat 3 Tbsp. of butter in a skillet and blend in flour. Pour off all the liquid from the sole in the oven, you will need 1 3/4 c..
- Add in white wine and water if not sufficient liquid. Now, blend this liquid gradually into the flour-butter roux, stir till smooth, add in cream, season to taste, and simmer for a few min. Scatter cooked shrimps and clams over and between fillets, pour sauce over all. Sprinkle with cheese, dot with 2 Tbsp. butter, return to oven and bake for another 20 min till top is delicately browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 73 | 18% |
| Total Fat 8.24g | 10% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 232mg | 77% |
| Sodium 367mg | 15% |
| Potassium 1200mg | 34% |
| Total Carbs 10.98g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.52g | 1% |
| Protein 64.55g | 103% |
