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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Fish 4 Servings

INGREDIENTS

8 Sole filets
Lemon juice
Salt
Pepper
3/4 c Butter, softened
1/4 c Minced parsley
1 T Minced fresh dill
1 1/2 t Minced fresh tarragon
1 c Mayonnaise
1/4 c Chopped chives
1 Egg white, stiffly beaten

INSTRUCTIONS

Preheat oven to 350ø. Rinse filets in salt water. Pat dry with paper
towels. Sprinkle with lemon juice, salt and pepper. Blend butter with
parsley, dill and tarragon using electric mixer. Spread butter on
skinned side of filets. Roll lengthwise and place seam side down in a
buttered casserole. Bake for 20 minutes. Combine mayonnaise and
chives. Fold 1/2 egg white into mixture. Carefully place rolled  filets
in individual ovenproof serving dishes. Cover each with  mayonnaise
mixture. Broil until golden, 2 to 3 minutes.  Yield: 4  servings.
RICHARD N. MOORE, JR.  From <Traditions: A Taste of the Good Life>, by
the Little Rock (AR)  Junior League.  Downloaded from Glen's MM Recipe
Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 544
Calories From Fat: 478
Total Fat: 54.3g
Cholesterol: 106.8mg
Sodium: 499.4mg
Potassium: 106.8mg
Carbohydrates: 16.3g
Fiber: <1g
Sugar: 4.2g
Protein: 1.5g


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