Recipe courtesy of Michele Urvater
Rosy Creamed Sole Tossed with Pasta
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 76
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 37
- Cholesterol
- 104
- Sodium
- 951
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
3/4 pound fusilli lunghi or Margherita pasta
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups milk
2 tablespoons tomato paste or sun dried tomato paste
1 1/2 pounds lemon sole, cut into thin strips (1/2-inch wide and 2 inches long)
1/2 cup packed fresh mint leaves, minced
Salt and pepper
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth. Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among 4 shallow bowls and ladle fish sauce over each portion.