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Poached Sole With Shrimp Sauce


1 lb. frozen sole or plaice fillets
1 tablespoons (2 tablespoons) chopped shallots
Salt, pepper
⅓ pint ( cup) dry white wine
2 oz. (4 tablespoons) butter
oz. (2 tablespoons) flour
8 fl. oz. (1 cup) single (light) cream or milk
4 oz. can medium sized shrimps, rinsed and drained
Chopped fresh parsley to garnish


Serves: 4


Put the frozen fish fillets in a shallow buttered heat resistant dish. Cook, covered, on HIGH for 2 minutes. Separate the fillets. Re-arrange evenly in the dish and sprinkle with the shallots, salt and pepper to taste. Pour the wine over the fish.

Cook, covered, on HIGH for 10 minutes until the fish flakes easily. Baste several times during cooking. Lift the fish gently onto a heat resistant serving dish and set aside leaving the liquor in the original dish.

Put the butter in a small heat resistant bowl and heat for 30 seconds until melted. Blend in the flour, then add the cream, mixing well. Cook uncovered on MEDIUM for 4-5 minutes until thickened and smooth. Stir occasionally. Set the sauce aside.

Heat the fish liquor uncovered in the dish on MEDIUM for 4-6 minutes until it has reduced to about 6 tablespoons (½ cup). Add the cream sauce and the shrimps and stir until well blended. Spoon over the fish, then reheat uncovered on MEDIUM for 2-3 minutes until heated through. Garnish with chopped parsley.

On microwave ovens without variable control with an output of 650 watts or over great care must be taken to avoid curdling the sauce. The cream sauce should be heated for only 20 seconds, then stirred and the process repeated until the sauce is thick. Cook the fish liquor for about 3 minutes. Reheat the fish for 1 minute before cooking with the sauce.

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