SOLE IN WINE
|For that special occasion serve with Spanish rice and a green vegetable. Serves 6|
|1-1/2 lb||Sole cut in serving-size pieces||750 g|
|1||Green onion sliced thin||1|
|1 cup||White wine||250 mL|
|1 tsp||Curry powder||5 mL|
|1 cup||Light cream||250 mL|
|1 tsp.||Salt||5 mL|
|1/4 tsp.||Pepper||1 mL|
|1/2 cups||Dry bread crumbs||125 mL|
|1/2 cup||Grated sharp cheddar cheese||125 mL|
|2 tbsp||Butter||25 mL|
|1/2 cup||Thinly sliced mushrooms||125 mL|
|2||Large tomatoes, peeled and coarsely chopped||2|
|Preheat oven to 325°F [160°C]
Place pieces of fish in large 9x13 inch [23x33 cm] baking dish. Sprinkle with onion, mushroom and tomato. Combine wine and curry powder and pour over fish. Bake 15 to 20 minutes or until fish flakes easily with fork. Lift fish out very carefully and set aside.
In a saucepan, scald cream, add in the wine mixture from the baking dish, and heat to boiling point. Add salt and pepper.
Return fish to baking dish. Pour cream mixture over.
Mix crumbs and cheese and sprinkle over fish, dot with butter. Broil until crumbs and cheese are golden. Serve with lemon wedges.
NOTE Any white fish fillets can be substituted.