Sole with Macadamia Nut Sauce
2 tablespoons shallots, minced
1 tablespoon unsalted butter
1/2 cup dry white wine
3/4 cup heavy cream
3/4 cup (about 4 ounces) salted, roasted macadamia nuts
4 sole filets (about 1-1/2 pounds)
1 teaspoon fresh lemon juice
pinch white pepper
salt and white pepper
butter for baking pan (about 2 tablespoons)
2 tablespoons fresh parsley, minced
In a heavy-bottomed saucepan, cook the shallots in the butter on low heat until softened. Add 4 tablespoons of white wine and bring the liquid to a boil; simmer until mixture is almost dry. Stir in the cream and raise the heat. Let boil for 2-3 minutes until the mixture thickens. Set aside.
Grind 1/2 cup of the macadamia nuts in a food processor until they are fine. Slowly add the cream sauce and a pinch of white pepper to the nuts, blending. Scrape out sauce into a bowl and cover.
Chop the remaining 1/4 cup macadamia nuts coarsely. Set aside.
Preheat oven to 400 degrees. Sprinkle filets with salt and pepper. Fold the filets in half, skinned side inside and place in a buttered baking pan. (I prefer Pyrex.) Add the remaining 1/4 cup white wine and 3 tablespoons of water. Cover filets with buttered parchment. Bake for 10–12 minutes.
Transfer fish to a heated platter, cover loosely with the parchment. Place the sauce back in the pan and whisk in 3 tablespoons of the cooking liquid, lemon juice and salt and pepper.
Discard paper and drain off any liquid from fish. Spoon the sauce over the filets, sprinkle with parsley and chopped nuts. Serve immediately.
Nice served with cooked wild rice and steamed asparagus.
GraceAnn Walden is a long-time food writer and publishes a free e-magazine: www.theyummyreport.com
If you have questions on the recipes email GraceAnn: firstname.lastname@example.org
Complementary Wines: Beaujolais Morgon, Cotes-du-Rhone, Pinot Blanc, Riesling: Kabinett, Sauvignon Blanc
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