Sole With Mushroom Sauce, Wild Rice And Grilled Vegetables

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 9
Servings 1
Minutes 20


Serving Change
  • 200
    flavoured wild-rice mix
  • 250
    assorted mushrooms
  • 2
    red peppers, thickly sliced and seeded
  • 150
    fresh asparagus
  • 45
    olive oil
  • 400
    dry white wine
  • 4
    baby soles (use other fish fillets if you prefer)
  • 200
    ready-made mushroom sauce
  • 50
    pine nuts, toasted


1. Prepare the rice according to the instructions on the packet.

2. Combine the vegetables and toss in oil to coat. Place on a baking tray and season with salt and black pepper. Cook under a hot grill for between eight and 10 minutes, tossing once during cooking.

3. While the vegetables and rice are cooking, heat the wine in a pan until it begins to simmer. Add the fish and poach for three minutes on each side. Remove from the pan, set aside and keep warm.

4. Bring the wine in the pan to the boil and reduce it by half. Stir in the mushroom sauce and heat through, stirring until smooth.

5. Serve the fish topped with the mushroom sauce, sprinkled with pine nuts and accompanied by the rice and the vegetables.


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