Sole In Champagne Ii

Course : Fish
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 pound sole fillet
1 cup champagne
1 teaspoon fresh lemon juice
1/4 teaspoon cayenne
1/2 cup cream
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
 

Preparation / Directions:

COMBINE SOLE, CHAMPAGNE, LEMON JUICE, AND CAYENNE IN A LARGE SKILLET, OVER A MEDIUM FLAME HEAT AND SHAKE PAN, UNTIL GOLDEN REMOVE TO A PLATTER WITH A SLOTTED SPOON HEAT AND STIR TO REDUCE LIQUID BY HALF REDUCE HEAT TO LOW STIR IN CREAM AND PAPRIKA SIMMER SLOWLY, WITHOUT BOILING HEAT AND STIR UNTIL THICKENED AND SMOOTH SEASON TO TASTE WITH SALT AND WHITE PEPPER POUR OVER FISH SERVE HOT

 

Nutritional Information:

153 Calories (kcal); 6g Total Fat; (43% calories from fat); 15g Protein; 2g Carbohydrate; 54mg Cholesterol; 158mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes