A delicious pairing of sole with pear, complemented by fresh dill. Simply exceptional from the chefs at the world famous Mohonk Mountain House.

Mohonk Mountain House Sole Marie
 
Author:
Recipe type: Seafood
Serves: 1
Ingredients
  • 1 fresh skinless sole fillet (4 to 6 ounces)
  • salt, to taste
  • freshly-ground white pepper; to taste
  • 1/4 fresh pear; sliced, seeded, and fanned
  • 1/4 Cup Swiss pear-flavored mineral water (or unsweetened pear nectar)
  • 1 1/2 Tablespoons dry white wine (or dry vermouth)
  • 1/4 Cup evaporated skim milk
  • fresh dill; for garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. Lightly season skin side of fillet with salt and pepper, fold ends under with skin-side down, place in an oven-safe saute pan that has been sprayed with vegetable oil. Place fanned pear on top, add mineral water and wine. Cover with foil and cook until tender, 10 to 12 minutes.
  3. Remove fish to a warmed plate with a slotted spatula, allowing juices to drip back into the pan. Add evaporated skim milk to juices, reduce to desired consistency over medium heat, stirring occasionally.
  4. When reduced, pour over fish, or serve on the side. Garnish with sprig of fresh dill.
Notes
This recipe yields 1 serving.

Per Serving (excluding unknown items): 89 Calories; trace Fat (3.4% calories from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk.

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