Sole In White Wine Sauce

• 4 None sole fillets, or other mild white fish fillets (5 oz each)
• 4 tbsp lemon juice
• 14 oz penne pasta
• 1 None bay leaf
• 1 None shallot, peeled and halved
• 1 tbsp butter
• 1 None apple, cored and cut into thin sticks
• 10 oz leeks, cut into strips
• 1/2 cup dry white wine
• 1/2 cup half-and-half
• 2 tbsp cornstarch mixed with a little cold water to a smooth paste
• None None lemon wedges, to garnish

1. Sprinkle each fish fillet with 1 tbsp lemon juice. Cook the pasta in boiling salted water for 10 mins. In a separate saucepan, bring some lightly salted water to a boil. Add the bay leaf, shallot and fish fillets and cook over a low heat for 5 mins.
2. Melt the butter in a frying pan and saute the apple and leeks for 3 mins. Remove the fish with a slotted spoon and keep warm. Measure 1/2 cup of the fish water into a clean saucepan, add the wine and cream and bring to a boil. Stir in the cornstarch and season with salt and black pepper.
3. Drain the pasta and arrange on plates. Top with the fish, sauce, apple and leeks. Garnish with lemon wedges.

sole fillets, lemon juice, penne pasta, bay leaf, shallot, butter, apple, leeks, white wine, cornstarch, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/18472 (may not work)