Sole Fillets in Cream Sauce

Serve this fish with rice or boiled potatoes. From Pol Martin Cookbook.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 4  large sole fillets
• 1⁄4 cup dry white wine
• 1  red pepper, cut into strips
• 1  green pepper, cut into strips
• 1⁄2 teaspoon curry powder
• 1⁄4 cup heavy cream
• 1  lime, juice of
•  salt, to taste
•  black pepper, to taste

Directions

1. butter a frying pan, place filets in frying pan and season with salt and pepper.
2. add wine, lime juice and peppers. cover with sheet of waxed paper, bring to boil over med heat.
3. as soon as liquid starts to boil, remove pan from heat, and let stand 2 minutes.
4. remove fish and vegetables from pan and keep hot.
5. return pan to stove over high heat, incorporate curry powder into liquid and cook 3 minutes.
6. stir in heavy cream and contnue cooking 3 minutes over high heat.
7. pour sauce over filets and serve.