Baked Sole with Cream Sauce 1 tablespoon fresh chopped parsley 3 green onions, chopped 1 tsp salt 1/8 tsp pepper 1 cup dry white wine 1/2 cup water 2 1/2 pounds sole fillets 3 tbs butter, divided 2 tbs all-purpose flour 1 cup heavy cream In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water. Bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish. Continue cooking water and wine mixture until liquid has reduced to about 1 cup. Meanwhile, in a large saucepan melt 2 tbs of butter. Stir in the flour, stirring until a smooth paste is formed. Gradually add the reduced liquid and heavy cream, stirring over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter. Pour over fish. Place fish under broiler until nicely browned. Serves 6.