Preparation
- 4 large sole fillets
- 1 tsp lemon juice
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- Sprinkle sole with lemon juice; cover and let stand 15 minutes
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- 2 cups of thai perfumed rice
- 3 cups of water
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- Place rice and water in a pot. Bring to a boil.
- Boil on high, uncovered, for 3 minutes
- Reduce to lowest level (1), cover and cook for 15 minutes
- Once cooked, set aside
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- 2 tbsp olive oil
- 2 tbsp of butter
- 2 small leeks, white part only, sliced
- 2 celery stalks, sliced
- 2 shallots or small onions, finely chopped
- Heat oil and melt butter in a large skillet.
- Add leeks, celery and shallots. Sauté over low heat 10 minutes.
- Place sautéed vegetables in a casserole
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- About 1/2 cup of flour
- 1/3 cup of white wine
- 1/3 cup of half and half
- 1 tbsp. of parsley
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- Pat sole fllets dry with paper towels and coat with flour, shaking off excess
- Arrange sole fillets on top, folded in half
- Sprinkle lightly with some of the wine
- Cover and bake 15 minutes, basting sole with the rest of the wine every 5 minutes
- After 15 minutes, pour half and half over sole and vegetables
- Bake, uncovered, 10 minutes longer. Garnish with parsley.
- Serve on top of rice
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