| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
March 1994 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Pine nuts |
| 2 |
T |
Unsalted butter |
| 1 1/2 |
t |
Minced fresh chives or |
|
|
scallion greens |
|
|
Two, 6-ounce fillets of |
|
|
sole |
|
|
Seasoned flour for dredging |
|
|
Lemon wedges |
INSTRUCTIONS
In a large non-stick skillet saute pine nuts in 1 tablespoon of butter
over moderately high heat, stirring, until golden. Add chives. Remove
skillet from heat and transfer mixture with slotted spoon to a dish.
Season sole with salt and pepper and dredge in flour, shaking off
excess. In the skillet heat remaining tablespoon butter over
moderately high heat until foam subsides and saute sole until it just
flakes, about 1 minute on each side. Transfer sole to plates and spoon
pine nut mixture over it. Serves 2. Gourmet March 1994 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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