Sole With Vegetables
1 large onion, diced
1 cup savoy cabbage, shredded (optional)
1 leek, thinly sliced
1 large carrot, thinly sliced
1 stalk celery, thinly sliced
1 parsley root, thinly sliced
2 pounds sole or any white fish fillets
1/2 teaspoon salt
2 tablespoons water
Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth or fish stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dairy sour cream
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