ngredients: 8 fillets of sole 1/2 cup fresh spinach 1/2 cup button mushrooms, sliced 1 glass white wine 1 cup fish stock 2 1/4 cup FAGE Total 0% Greek Yogurt Preparation Directions: Put wine and stock in a saucepan and reduce by one-third. Add button mushrooms and FAGE Total 0% and reduce by half. Roll up sole fillets and poach for 5 minutes. When ready, sauté spinach leaves in a pan with a little water and salt, and drain well. Place fillets on top and spoon sauce over. Additional Notes: For beautifully poached fillets, bring a large pan of fish or vegetable stock to a simmer with some parsley and a little lemon, and add the fillets in a single layer. *join us Getting healthy with karyn
Posted on: Fri, 07 Jun 2013 18:39:14 +0000
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