INGREDIENTS:2 sole fillets, 6 oz. each
1 medium orange
1 lemon
3 oz. maraschino cherries
1 oz. cilantro or fresh coriander, chopped
4 oz. dry white wine
1 oz. maraschino cherry juice
1 oz. chopped shallots
4 oz. heavy cream
2 oz. chilled butter
as needed, salt and ground pepper
for garnish, cilantro
for garnish, stemmed maraschino cherry DIRECTIONS:Bake sole at 350°F until flaky. To prepare salsa, peel and remove seeds from orange and lemon. Dice orange, lemon, and cherries; add cilantro and mix well. To prepare sauce, place wine, cherry juice, and shallots in heavy-duty saucepan. Bring mixture to a boil and reduce to 1 Tbsp. Add cream; reduce until 2 oz. of cream remains in pan. Remove pan from heat and whip in chilled butter.
To serve: Spoon half of sauce on each plate. Place fillet on sauce and spoon salsa over fillets. Season with salt and pepper to taste. Garnish with sprig of cilantro and maraschino cherry. NUTRITIONAL INFORMATION: SERVINGS:2 servings From:Amy Slate of Providence, Rhode Island PHOTO CREDIT:Photo Credit: NATIONAL CHERRY FOUNDATION
