| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Sauces, Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole dover sole; trim & remove skin |
|
|
As needed salt & pepper |
|
|
As needed flour |
|
|
As needed olive oil |
| 1/2 |
|
Juice of lemon |
| 1 |
tb |
Italian flatleaf parsley; minced |
| 1 |
oz |
Butter; unsalted |
INSTRUCTIONS
1. Season the fish lightly & dredge in flour tapping off the excess.
2. Saute in very hot oil, turning only once.
3. place fish on an oven safe serving platter, place in oven at 300* just
to keep warm while making sauce.
4. In a new small pan brown butter in pan, add lemon juice & parsley, pour
over the whole fish & serve.
NOTES : VARIATIONS: Trout is also a very good fish to prepare in the same
manner with the meuniere sauce!
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 650 by CuisineArt@aol.com on Jan
31, 1998
A Message from our Provider:
“He who angers you, controls you!”