Sole With Julienne Of Pumpkin

• 1 pound gray sole (about 3 fillets)
• 2 teaspoons lemon juice
• 1/2 cup water
• 1/4 cup white wine
• Salt and white pepper to taste
• 5 tablespoons sweet butter
• 1 1/2 cups loosely packed julienne of pumpkin flesh (strips about 2 inches long)

1. Place the sole fillets in a pan just large enough to hold them.
2. Add the lemon juice, water, white wine, sacreamlt and pepper.
3. Bring to a boil, reduce to simmer and cook for 4 to 5 minutes.
4. Carefully remove sole from the pan and place on a dish in a warm oven.
5. Reserve cooking liquid.
6. Meanwhile, melt 2 tablespoons of the butter in a skillet and saute the julienne strips of pumpkin over medium heat, stirring occasionally, for 3 to 5 minutes, or until they are soft.
7. Remove pumpkin and keep warm.
8. Add any juice that has accumulated in the dish holding the sole to the cooking liquid and reduce the liquid over high heat by half.
9. Pour the reduced liquid into an electric blender.
10. Add about 1/2 cup of the pumpkin strips and 3 tablespoons of cold butter.
11. Blend well.
12. Put fillets on warm plates, garnish with sauce and arrange remaining pumpkin strips on top.

lemon juice, water, white wine, salt, sweet butter, julienne of pumpkin

Taken from cooking.nytimes.com/recipes/3570 (may not work)