Sole in Shrimp White Sauce
- 2 tbsp. butter
- 2 tbsp flour
- 1 c. milk
- 1 tsp lemon juice
- 1 tbsp. dill
- 1 tsp chicken bouillon powder
- salt and pepper to taste
- 3/8 lb. sole per person
- ¼ lb shrimp per 1 ¼ lb sole
- extra dill to sprinkle onto fish
Melt butter in small saucepan. On low heat, add flour and mix until blended and smooth. Remove pan from heat and add milk gradually, whisking constantly to prevent lumps. Return pan to heat and bring to a simmer, still stirring constantly, until sauce is smooth and thickened. Add dill, lemon juice, bouillon powder, salt and pepper, shrimp.
Baste sole with oil, salt and pepper, dill and broil it for approx. 3 min a side or until cooked. Dump shrimp sauce over cooked sole, sprinkle with parsley if you’d like, and serve with rice.
Cooking time: 1/2 hour.
See also white sauce and remember to save a shrimp for the cat :).