This elegant yet approachable dish features tender sole fillets gently poached in aromatic white wine and green onions. The fish is then smothered in a luxurious, velvety sauce made from cream, butter, and plump shrimp. The combination of the delicate fish and the robust, savory shrimp sauce creates a perfect balance of textures and flavors. It’s an impressive meal that feels special enough for date night but is simple enough for a sophisticated weeknight dinner. The creamy sauce clings to the flaky white fish, while the hints of parsley and wine add freshness and depth. Serve with steamed vegetables or crusty bread to soak up every last drop of the delicious sauce.
Poached Sole With Shrlmp Sauce
Description
This elegant yet approachable dish features tender sole fillets gently poached in aromatic white wine and green onions. The fish is then smothered in a luxurious, velvety sauce made from cream, butter, and plump shrimp. The combination of the delicate fish and the robust, savory shrimp sauce creates a perfect balance of textures and flavors. It&# 226;ÂÂs an impressive meal that feels special enough for date night but is simple enough for a sophisticated weeknight dinner. The creamy sauce clings to the flaky white fish, while the hints of parsley and wine add freshness and depth. Serve with steamed vegetables or crusty bread to soak up every last drop of the delicious sauce.Ingredients
Directions
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Butter a shallow, heat-resistant, non-metallic baking dish lightly.
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Place frozen fish fillets in the baking dish and microwave, covered, for 2 minutes.
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Separate the fish fillets and arrange them evenly in the baking dish.
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Sprinkle the fish with chopped green onion, salt, and pepper to taste.
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Pour the dry white wine over the fish.
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Cover the dish with clear plastic wrap and microwave for 8 minutes, or until the fish flakes easily with a fork.
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Baste the fish with the cooking liquid several times during heating.
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Transfer the cooked fish to a heat-resistant, non-metallic serving platter and set aside.
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Reserve the cooking liquid from the baking dish.
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In a small, heat-resistant, non-metallic bowl, melt the butter in the microwave for 30 seconds.
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Blend in the flour until smooth to create a roux.
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Gradually stir in the cream until the mixture is smooth.
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Microwave the sauce, uncovered, for 3 to 4 minutes, stirring occasionally, until thickened and smooth.
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Set the sauce aside.
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Return the reserved fish cooking liquid to the microwave and heat, uncovered, for 4 to 6 minutes, or until reduced to 1/2 cup.
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Stir the reduced fish liquid and the shrimp into the reserved sauce until well blended.
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Spoon the shrimp sauce evenly over the fish on the serving platter.
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Microwave, uncovered, for 1 to 2 minutes, or until heated through.
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Garnish with chopped parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe text included additional ingredients not listed in the main ingredient list: 3/4 cup dry white wine, 4 tablespoons butter or margarine, 2 tablespoons flour, 1 cup light cream or milk, 4 1/2 oz can medium-sized shrimp (rinsed and drained), chopped parsley, shallots, salt, and pepper. These were inferred into the directions based on context.
Ensure all cooking vessels are microwave-safe and non-metallic.
If the sauce becomes too thick during heating, add a splash of milk or reserved cooking liquid to reach desired consistency.
Fresh shrimp can be used as a substitute for canned shrimp; ensure they are cooked through before adding to the sauce.
