| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fillets of sole |
| 2 |
T |
Lemon juice |
| 1/4 |
c |
Shallots, chopped fine |
| 1/4 |
c |
Mushrooms, chopped |
| 2 |
T |
Parsley, chopped fine |
| 3 |
T |
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.
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