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home > recipes > seafood > lenguados de soto
SOLE DE SOTO (Lenguados de Soto)(spain) from: The wonderful world of cooking 12 sole Fillets dry white wine or dry sherry, about 1 cup 6 tablespoons butter 3 cups cooked spinach,pureed 1 1/2 cups medium white sauce 12 asparagus spears, cooked 6 bananas,sliced lengthwise 6 stuffed olives, sliced 1/2 cup grated sharp cheddar cheese Cover fish with wine. Marinate 3 hours. Drain. Melt 4 tablespoons butter in shallow baking dish. Place fish in butter, ends turned under. Bake at 400 degs for 20 minutes. Combine spinach and 1/2 cup hot white sauce. Spread in heatproof serving dish arrange fish over spinach. Arrange asparagus and bananas between fillets. Sprinkle with olives. Pour remaining hot white sauce over all. Sprinkle with cheese. Bake at 350 deg for 20 minutes. serves 6 enjoy, Lei

Lenguados de Soto


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(posted November 3, 1996)

SOLE DE SOTO (Lenguados de Soto)(spain)
from: The wonderful world of cooking

12
sole Fillets
dry white wine or dry sherry, about 1 cup
6 tablespoons
butter
3 cups
cooked spinach,pureed
1 1/2 cups medium
white
sauce
12
asparagus spears, cooked
6 bananas,sliced lengthwise
6 stuffed olives, sliced
1/2 cup grated
sharp cheddar
cheese

Cover
fish with
wine. Marinate 3 hours. Drain.

Melt 4 tablespoons butter in shallow baking dish. Place fish in butter, ends turned under. Bake at 400 degs for 20 minutes.

Combine spinach and 1/2 cup hot white
sauce. Spread in heatproof serving dish
arrange
fish over spinach. Arrange asparagus and bananas between fillets. Sprinkle with olives. Pour remaining hot white
sauce over all. Sprinkle with cheese. Bake at 350 deg for 20 minutes.

serves 6

enjoy,
Lei


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