Sole Marie

Mohonk Mountan House

For Each Serving

Ingredients: 1 4- to 5- oz fresh sole fillet, skin-less
                  Salt and white peper
                  1/4 freash pear (without seeds), sliced and fanned
                  1/4 cup Swiss Altime Pear-flavored mineral water or unsweetened pear nectar
                  1 1/2 T. dray white wine or dray vermouth
                  1/4 cup evaporated skim milk
                  Fresh dill, for garnish

    Preheat oven to 375 degree F.
    Lightly season skin side of fillet with salt and peper, fold ends under with skin side down, place in an oven-safe saute 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 ocasionally.
    When reduced, pour over fish, or serve on the side. Garnish with sprig of fresh dill.