Rosy Creamed Sole Tossed with Pasta (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Ingredients:
3/4 pound fusilli lunghi or margherita pasta |
2 tablespoons unsalted butter |
2 tablespoons all purpose flour |
2 cups milk |
2 tablespoons tomato paste or sun dried tomato paste |
1 1/2 pounds lemon sole, cut into thin strips (1/2-inch wide and 2 inches long) |
1/2 cup packed fresh mint leaves, minced |
salt and pepper |
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth. Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among 4 shallow bowls and ladle fish sauce over each portion.
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