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Feb 25, 2010 at 02:15PM vs Jan 24, 2011 at 04:03AM
Sole in Shrimp White SauceijyRtvXcQWpPlRoMhA
- 2BXqSSB <a tbsp. butter
- 2 tbsp flour
- 1 c. milk
- 1 tsp lemon juice
- 1 tbsp. dill
- 1 tsp chicken bouillon powder
- salt and pepper to taste
- 3/8 lb. sole per person
- ¼ lb shrimp per 1 ¼ lb sole
- extra dill to sprinkle onto fish
#Sauce
Melt butter in small saucepan. On **low heat**, add flour and mix until blended and smooth. Remove pan from heat and add milk gradually, whisking constantly to prevent lumps. Return pan to heat and bring to a simmer, still stirring constantly, until sauce is smooth and thickened. Add dill, lemon juice, bouillon powder, salt and pepper, shrimp.
#Fish
Baste sole with oil, salt and pepper, dill and broil it for approx. 3 min a side or until cooked. Dump shrimp sauce over cooked sole, sprinkle with parsley if you'href=";d like, and serve with rice.
Cooking time: 1/2 hour.
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