Main Dish Recipes - Sole in Almond Shrimp Sauce

Ingredients   

• 1 to 1 1/2 lbs. sole fillets

• 1 cup dry white wine

• 3 ozs. cooked baby shrimp

• 4 Tbs. butter

• 2 Tbs. all-purpose flour

• 1/2 cup half-and-half

• 1/4 tsp. salt

• Dash pepper

• 1/3 cup Blue Diamond Blanched Slivered Almonds, toasted

Makes 4 servings

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Method:

1. Poach fillets in wine in 350°F. oven until fish flakes easily with fork, but is still moist, 15 to 20 minutes. Do not over­cook. Reserve 1/4 cup shrimp; mash remaining with 2 Tbs. butter; set aside.

2. In small saucepan, heat 2 remaining Tbs. butter. Add flour; cook 2 to 3 minutes. Gradually stir in half-and-half.

3. Cook and stir over medium heat until sauce begins to thicken. Stir in 1/2 cup of fish cooking liquid; continue cooking and stirring until sauce boils.

4. Reduce heat, add shrimp butter, salt and pepper; stir until butter melts. Stir in 1/4 cup of the almonds.

5. Arrange fillets on serving platter. Pour sauce over; garnish with remaining shrimp and almonds.