| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Croaker |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Flour |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Corn oil |
| 1/3 |
c |
Chopped shallots |
| 3 |
|
Minced garlic cloves |
| 3/4 |
c |
Dry white wine |
| 4 |
ts |
Dijon style mustard |
| 3/4 |
ts |
Thyme |
| 1/2 |
ts |
Sage |
INSTRUCTIONS
Wipe fish with damp cloth; sprinkle inside & out with salt & pepper;
dip in flour. Heat half the butter & oil in large skillet; fry fish,
until lightly browned, about 5 minutes per side. Remove fish to
heated platter. Continue cooking remaining fish, adding more butter &
oil as needed. Add shallots & garlic to pan juices; cook until
tender. Combine wine, mustard, thyme & sage: add to shallots & cook
until sauce is slightly thickened. Pour over fish & serve piping hot.
Bass, lake trout & scup may be used.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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