A Bag Pudding With Currants
Need a lacto ovo vegetarian dessert? A Bag Pudding With Currants could be a tremendous recipe
Filet Of Sole With A Brown Butter Rose Sauce
Details
- Serving Size: 2
- Weight Watchers: 13 Points
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- 3 tablespoons butter
- 2 ounces flour
- 2 teaspoons chopped fresh chives
- juice of 1 lemon
- 1 pound fresh fillet of sole
- 3 tablespoons rosé wine
Instructions
Wash and pat fillets dry with paper towels
Heat butter over medium high heat until bubbly in a large skillet
Pile flour on a plate, dredge fillets in flour and shake off any excess
When brown on both sides remove fillets
Pour wine and lemon juice into the butter
Allow to cook over medium high heat until it is reduced by 1/2Spoon sauce over fillets
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