| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fillets of sole |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
Shallots; chopped fine |
| 1/4 |
c |
Mushrooms; chopped |
| 2 |
tb |
Parsley; chopped fine |
| 3 |
tb |
Butter |
| 1 |
c |
Dry white wine |
| 1 |
lb |
Tomatoes |
| 1 |
c |
White wine sauce |
|
|
Parmesan; grated |
| 1 |
ds |
Paprika |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (COLLECTION)
Date: 20 Jan 1995 14:51:10 -0000
Preheat the oven to 350 degrees. Remove the skins from the fillets and dry
thoroughly between paper towels. Sprinkle with the lemon juice. Saute the
shallots, mushrooms and parsley in the butter using a large skillet. Add
the fish and the wine. Bring to a boil and reduce heat immediately. Cover
the pan with buttered poaching paper. Remove the pan from heat and place in
the oven. Bake until the fish is opaque (about 10 minutes). Remove the
skins and seeds from the tomatoes and dice. Place the fish in a buttered
oven proof baking dish. Reserve the stock for use in preparing the white
wine sauce. Add the tomatoes once the sauce has thickened. Pour the
resulting sauce over the fish. Grate a generous amount of Parmesan over the
top of the fish along with paprika. Run under a broiler until the sauce
colors.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”