Filet Of Sole With Leek Sauce

1. 1

   In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted.

2. 2

   Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender.

3. 3

   Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds.

4. 4

   Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake.

5. 5

   While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil.

6. 6

   Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half.

7. 7

   Add the cream and boil the mixture, stirring, until the sauce is thickened slightly.

8. 8

   Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.