Categories: creole, fish, grill, main course

Ingredients

• 1 tablespoon fresh chopped parsley
• 3 green onions, chopped
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup dry white wine
• 1/2 cup water
• 2 1/2 pounds sole fillets
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 egg yolk

Directions

1. In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup.

2. In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over fish. Place fish under broiler until nicely browned.

Email to a friend | Print this recipe | Back