• Fillets Of Sole With Tomatillo And Pepper Sau

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    • 4 med Sole fillets
    • 1/2 c. Tomatillo sauce (see recipe)
    • 1/4 c. Heavy cream Salt and pepper to taste


    1. All recipes from: _Sauces: Classical and Contemporary Sauce Making_
    2. [note: "green-tomato sauce" is the tomatillo sauce recipe above -Rael- ]
    3. 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.
    4. 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.
    5. 3. Add in the heavy cream to the sauce.
    6. 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.
    7. 5. Serve over the fillets.
    8. Yield: 2 to 4 servings.

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