http://noshmyway.com/2013/02/20/dover-sole-creamy-lemon-sauce-recipe/
Ingredients
16 ounces fresh dover sole fillets
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper
1 Tablespoon chives, chopped
1 small shallot minced
¼ cup white wine
2 Tablespoons butter, cut into 4 pieces, plus ½ Tablespoon
2 Tablespoons fat-free half and half
1 Tablespoon Arrowroot
Juice of ½ lemon
Mix the paprika, salt, pepper and chives in a small bowl.
Sprinkle over the sole. Set aside.
Start to make the Lemon cream Sauce by pouring the pine and shallots in a small sauce pan.
Heat on high until it boils and reduced by ½.
Rduce heat to medium and add butter pieces one at a time until each one melts completely and the sauce is nice and smooth.
Take the two tablespoons of half and half and add the arrowroot and mix together in a small bowl. Once it has a paste-like texture add it to the wine sauce. Reduce heat to simmer and add the lemon juice.
Spray a large skillet with non stick spray. Heat on medium-high heat, melt ½ tablespoon butter in the pan.
Place the sole in the hot butter pan and reduce heat to medium and cook for about 6 to 8 minutes.
Place fish on a patter and pour the lemon sauce over the fish or serve on the side
5 PP per serving
Ingredients
16 ounces fresh dover sole fillets
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper
1 Tablespoon chives, chopped
1 small shallot minced
¼ cup white wine
2 Tablespoons butter, cut into 4 pieces, plus ½ Tablespoon
2 Tablespoons fat-free half and half
1 Tablespoon Arrowroot
Juice of ½ lemon
Mix the paprika, salt, pepper and chives in a small bowl.
Sprinkle over the sole. Set aside.
Start to make the Lemon cream Sauce by pouring the pine and shallots in a small sauce pan.
Heat on high until it boils and reduced by ½.
Rduce heat to medium and add butter pieces one at a time until each one melts completely and the sauce is nice and smooth.
Take the two tablespoons of half and half and add the arrowroot and mix together in a small bowl. Once it has a paste-like texture add it to the wine sauce. Reduce heat to simmer and add the lemon juice.
Spray a large skillet with non stick spray. Heat on medium-high heat, melt ½ tablespoon butter in the pan.
Place the sole in the hot butter pan and reduce heat to medium and cook for about 6 to 8 minutes.
Place fish on a patter and pour the lemon sauce over the fish or serve on the side
5 PP per serving
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