Categories: creole, fish, grill, main course
Ingredients
- 1 tablespoon fresh chopped parsley
- 3 green onions, chopped
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup dry white wine
- 1/2 cup water
- 2 1/2 pounds sole fillets
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 egg yolk
Directions
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In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup.
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In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over fish. Place fish under broiler until nicely browned.