| |
| |
| 2 lbs |
|
fillets of sole, or similar white fish, 4 even fillets-if possible |
|
| 2 |
|
small french bread loaves, whole, unsliced |
|
| 1/2 cup |
|
white wine |
|
| 2 |
|
cloves garlic, crushed |
|
| 1/2 tsp |
|
crushed rosemary |
|
| 8 oz |
|
green noodles, uncooked |
|
| 1/4 tsp |
|
freshly ground pepper |
|
| 4 Tbs |
|
butter |
|
| 2 Tbs |
|
flour |
|
| 3/4 cup |
|
chicken stock |
|
| 1/2 cup |
|
heavy cream |
|
| 1/2 cup |
|
parmesan cheese, grated |
|
|
|
salt and pepper to taste |
|
| 1 cup |
|
grated swiss cheese |
|
|
|
| |
| 1 |
Cut the french bread loaves into four "boats" by slicing lengthwise, then again slice the long halves into quatrers. Scoop out much of the insides, leaving a boat for your entree. |
| 2 |
Melt 2 Tbs of the butter and lightly brush the four bread boats; broil until lightly toasted, set aside. |
| 3 |
Pre-heat oven to 350*. |
| 4 |
While the oven is heating, cook noodles as package directs. Drain, and reserve. |
| 5 |
Mix the wine with the garlic and rosemary in a shallow baking dish. Add the fillets and bake 10-15 minutes. Test often, do not overcook. The fillets are done when poked with a fork it comes out easily and does not stick to the flesh. |
| 6 |
To make the sauce: Melt the remaining butter over medium heat in a saucepan. Add the four, and continue to cook over low heat, stirring continuously, for one minute. Slowly add the stock and continue to cook until slightly thickened, about 5 minutes. Add the cream, salt and pepper to taste. Stir in the grated parmesan cheese. |
| 7 |
To assemble dish: Place one bread boat on each plate, top with 1/4 of the noodles, 1/4 of the fish and 1/4 of the sauce. Top with the swiss cheese. It will melt slightly from the heat of the noodles and the fish. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
| fillets of sole, or similar white fish, 4 even fillets-if possible |
| small french bread loaves, whole, unsliced |
| crushed rosemary |
| green noodles, uncooked |
| salt and pepper to taste |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
385.67 |
|
| Calories From Fat (70%) |
|
270.45 |
|
| |
|
% Daily Value |
| Total Fat 30.38g |
|
47% |
|
| Saturated Fat 18.92g |
|
95% |
|
| Cholesterol 93.70mg |
|
31% |
|
| Sodium 327.94mg |
|
14% |
|
| Potassium 138.34mg |
|
4% |
|
| Carbohydrates 8.09g |
|
3% |
|
| Dietary Fiber 0.17g |
|
1% |
|
| Sugar 1.31g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 7.92g |
|
|
|
| Protein 15.80g |
|
32% |
|
|
|
| |
| Cooking Tips |
| Bread boats can be made ahead, as well as the noodles. Just dip the cooked noodles into boiling water to heat before assembling. |
| Serve with green beans for a complete meal. |
| | | Recipe formatted and exported byLiving Cookbook |
|
|
