Dover Sole in Beurre Blanc sauce

Dover Sole in Beurre Blanc sauce
Recipe Number: 777
Contributor: Mary

Serves: 4
Carbohydrates Per Serving: 1
Preparation Time: 45 minutes
Difficulty: Average

Ingredients:

SOLE:

4 Sole fillets, 8 ozs each (deboned)
2 T Butter
Salt and white pepper to taste
2 t Chopped thyme
8 T Butter
Juice of 2 lemons

BEURRE BLANC SAUCE:

2 T Shallots, finely minced
1/4 C White wine or dry vermouth
1/4 C Fresh lemon juice
4 ozs Butter, cut into pieces
Salt to taste
White pepper to taste

Cooking Instructions:

DOVER SOLE:

Brush the inside of each fillet with butter and sprinkle with salt and thyme. Close the sides of the fillet back together. Pat dry with paper towels.

Preheat the oven to 250F. In a medium saut

Serving Suggestions:

Additional Comments: