Dover Sole with Mushroom & Leek Sauce

Sauce:
1/2 cup mushrooms (any type), sliced
1tsp whipped butter
2 tsp olive oil
sprinkle salt
sprinkle pepper
1/2 cup leek, washed & finely chopped (white & pale green parts only)
1/4 cup low sodium fish stock or vegetable stock
1/4 cup white wine
1 tsp flour
1 tsp whipped butter
2 Tbsp skim milk

Fish:
1/2 lb Dover Sole filets (about 4 filets)
sprinkle of salt
sprinkle of pepper
2 Tbsp flour
2 tsp olive oil
1 tsp whipped butter

For sauce, slice mushrooms & leeks. Heat a small skillet with 1 tsp whipped butter and 2 tsp olive oil. Add leek & mushroom, season with a sprinkle of salt & pepper. After mushrooms & leeks are tender (about 3-4 minutes), add stock & wine. In a small bowl, mix 1 tsp flour with 1 tsp whipped butter. Once mixed, stir into the sauce and allow to thicken. Remove from heat and set aside.

For fish, mix 2 Tbsp flour with a sprinkle of salt & pepper, and dredge filets in the flour mixture.

In a medium skillet, heat the 2 tsp olive oil and 1 tsp whipped butter over medium heat. When butter is melted, add the dredged fish filets. Cook for about a minute per side, then remove from pan.

Return sauce to the heat, and stir in 2 Tbsp milk.

Top fish with sauce and serve immediately.


Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user KLWOZNIAK.