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CATEGORY CUISINE TAG YIELD
Seafood Seafood 6 Servings

INGREDIENTS

6 up to
8 Fillets of sole, 4-6 oz each
2 T Shallots, minced
1 c Dry white wine
1 c Water
Salt and pepper to taste
2 T Unsalted butter
12 up to
16 oz Sauce Nantua
6 up to
8 Whole crawfish
Parsley sprigs
6 up to
8 Lemon wedges

INSTRUCTIONS

Dry sole before seasoning. Place shallots, wine, and water in a
buttered casserole (or unbuttered fish poacher). Fold fish fillets in
thirds and place in casserole. Cover fish with buttered parchment
paper. Simmer for about 6 minutes. Do not overcook. Remove and drain
fillets. Coat with Sauce Nantua (see recipe in this cookbook) and
garnish with whole crawfish, parsley and lemons.  NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 276
Calories From Fat: 95
Total Fat: 10.3g
Cholesterol: 10.2mg
Sodium: 10903.9mg
Potassium: 1633.9mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 33.6g


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