Serves: 4
Total Calories: 135
Lightly butter four individual ramekins. Pat fillets dry with paper towels. Cut each fillet in half crosswise roll from cut side and fasten with a wooden pick. Place seam-side down in a cold 10-inch skillet. Add wine, carrots, celery, green onion, parsley, salt and pepper. Over medium heat, cover and bring to a boil reduce heat to low and simmer for 6 minutes or until fish barely flakes with a fork. With a slotted spoon, remove fish and place in ramekins keep warm. Remove vegetables from skillet set aside. Reserve 1/4 cup of the liquid and set aside discard remaining liquid.
Preheat oven to 350° F. Over medium heat, melt butter or margarine in skillet. Return vegetables to skillet, add mushrooms and sauté for 2 minutes. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk and reserved liquid. Stirring, bring to a boil and boil until thickened.
Spoon about 1/2 cup of the sauce over each fillet. Bake for 5 minutes or until fish is heated through, but is not dry.
Garnish with celery leaves. Serve immediately.
This Sole And Vegetables Joanne recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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