Sole In Parsley Sauce - cooking recipe

Ingredients

16 oz. sole fillets
1 pkg. vegetable bouillon
1/2 c. water
1/2 c. carrots, chopped
1/4 c. celery, chopped
3 Tbsp. flour
3/4 c. skim milk
1 Tbsp. parsley flakes
1/8 tsp. marjoram
salt and pepper

Preparation

In medium saucepan, over medium heat, dissolve bouillon in 1/2 cup water.
Add carrots and celery.
Simmer 10 minutes.
Drain vegetables, reserving liquid for sauce.
Sprinkle fillets with salt and pepper.
Place 2 tablespoons vegetable mixture in center of each fillet.
Roll up and secure with toothpick.