Fillet of Sole with White Wine sauce

Prep time : ----------------10 minutes --- Cooking time : --------------10 minutes

Sole:

4 -----------------------------fillets of sole or flounder (about 1 - 1/2 pounds)

1 -----------------------------cup dry white wine

1/2 to 1 ---------------------cup Fish Broth or water

2 -----------------------------sprigs parsley

1 -----------------------------sprig thyme

2 ----------------------------teaspoons minced yellow onion

1/2 --------------------------teaspoon salt

3 -----------------------------black peppercorns

Sauce :

2 -----------------------------tablespoons butter or margarine

2 -----------------------------tablespoons all-purpose flour

1/2 ---------------------------cup heavy cream

1/2 ---------------------------teaspoon salt

1/8 ---------------------------teaspoon ground white pepper

2 ------------------------------tablespoons minced parsley

1) For the sole : Place the fillets in a single layer in a heavy skillet . Add wine and enough broth just to cover the fish . Add remaining ingredients and bring to a boil over high heat . Reduce the heat to moderately low and simmer , covered , until fish almost flakes at the touch of a folk ---3 to 4 minutes . Transfer to a heated serving platter , reserving poaching liquid . Cover fish with aluminum foil and keep warm .

2) Strain proaching liquid through a fine sieve and add more broth if needed to total 1 cup .

3) For the sauce : In a mediumsize saucepan over moderate heat , melt butter . With a wooden spoon , blend in flour and cook and stir for 3 minutes . Gradually whisk in reserved poaching liquid , cream, salt and white pepper . Cook , whisking constantly , until thickened and smooth --- 2 to 3 minutes .

$) Uncover fish and pour off any accumulated liguid . Pour sauce over fish , sprinkle with parsley and serve .

Makes 4 servings .