Sole With Julienne Of Pumpkin

1. 1

   Place the sole fillets in a pan just large enough to hold them.

2. 2

   Add the lemon juice, water, white wine, sacreamlt and pepper.

3. 3

   Bring to a boil, reduce to simmer and cook for 4 to 5 minutes.

4. 4

   Carefully remove sole from the pan and place on a dish in a warm oven.

5. 5

   Reserve cooking liquid.

6. 6

   Meanwhile, melt 2 tablespoons of the butter in a skillet and saute the julienne strips of pumpkin over medium heat, stirring occasionally, for 3 to 5 minutes, or until they are soft.

7. 7

   Remove pumpkin and keep warm.

8. 8

   Add any juice that has accumulated in the dish holding the sole to the cooking liquid and reduce the liquid over high heat by half.

9. 9

   Pour the reduced liquid into an electric blender.

10. 10

    Add about 1/2 cup of the pumpkin strips and 3 tablespoons of cold butter.

11. 11

    Blend well.

12. 12

    Put fillets on warm plates, garnish with sauce and arrange remaining pumpkin strips on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.