| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Clay cooker, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fillet of sole or flounder |
|
|
Salt |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Water |
| 1/2 |
|
Bay leaf |
| 1 |
|
Sliced onion |
| 4 |
|
Whole peppercorns |
| 1 |
c |
Small shrimp, cooked |
| 1 |
c |
Shelled small clams (little |
|
|
Necks) or 1 cups mussels, |
|
|
Cooked |
| 3 |
tb |
Flour |
| 1/4 |
c |
Heavy cream |
| 3 |
tb |
Frated Parmesan cheese |
INSTRUCTIONS
Soak lid of clay cooker. Wash and dry fillets and fold tail under. Lay in
cooker, salt lightly and sprinkle with lemon juice. Pour wine and water
over them, add bay leaf, onion and peppercorns, then cover. Put into cold
oven, turn temperature to 425F and bake for 30 minutes or until fillets are
tender. Melt 3 tb. of butter in a skillet and blend in flour. Pour off all
the liquid from the sole in the oven, you will need 1 3/4 cups. Add white
wine and water if not enough liquid. Now blend this liquid gradually into
the flour-butter roux, stir until smooth, add cream, season to taste, and
simmer for a few minutes. Scatter cooked shrimps and clams over and between
fillets, pour sauce over all. Sprinkle with cheese, dot with 2 tb. butter,
return to oven and bake for another 20 minutes until top is delicately
browned. From Schlemmertopf recipe book. Formatted by Linda Caldwell
Posted to MM-Recipes Digest V4 #103 by "Griff" <wgriffin@ix.netcom.com> on
Apr 13, 1997
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