New
Paltz, NY
1 (4 oz) fresh, skinless sole fillet
salt and fresh ground white pepper to taste
1/4 fresh pear, sliced, seeded, and fanned out
1/4 cup Swiss pear-flavored mineral water or unsweetened pear juice
1-1/2 tablespoons dry white whine, or dry vermouth
1/4 cup evaporated skim milk
fresh dill
Preheat oven to 375 degrees.
Lightly season skin side of fillet with salt and pepper, fold ends under with skin-side down, place in an oven-safe sauté pan that has been sprayed with vegetable oil.
Place fanned pear on top, add mineral water and wine.
Cover with foil and cook until tender, 10 to 12 minutes.
Remove fish to a warmed plate with a slotted spatula, allowing juices to drip back into the pan.
Add evaporated skim milk to juices, reduce to desired consistency over medium heat, stirring occasionally.
When reduced, pour over fish, or serve on the side.
Garnish with sprig of fresh dill.
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