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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: Place sole fillets in a 13X9X2 inch baking dish; pour wine over fish
and bake in oven 15 to 20 minutes or until fish flakes easily with
a fork, but is still moist. Do not overcook. While fish bakes
set aside 1/4 cup of the shrimp; mash remaining shrimp with 2
tablespoons of the margarine; set aside. When fish is cooked remove
to heated platter; measure 1/2 cup of the cooking liquid and
reserve.
In a small saucepan heat remaining 2 tablespoons of margarine; add flour
and cook, stirring, 2 to 3 minutes. Gradually add half and half, stirring
constantly, until sauce comes to a boil. Reduce heat. Add reserved shrimp
margarine, salt, and pepper; stir until margarine is melted. Stir in 1/4 cup of
the almonds. Drain liquid from fish; pour sauce over the fish and garnish
with reserved baby shrimp and remaining almonds.
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