| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Main dish, Cyberealm, Kooknet |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or Margarine |
| 2 |
tb |
Shallots or Green Onions; chopped |
| 1 |
lb |
Mushrooms; chopped |
| 3 |
lb |
Sole Filets |
| 1 1/2 |
c |
Dry White Wine |
| 1 |
tb |
Lemon Juice |
| 2 |
tb |
Parsley; chopped |
| 1 |
ts |
Salt |
| 1/4 |
ts |
White Pepper |
| 1 1/2 |
tb |
Flour |
| 1 |
c |
Heavy Cream |
INSTRUCTIONS
Grease a 12" skillet with 2 tb butter or margarine; sprinkle with shallots
or green onions; add mushrooms. Fold filets in half or thirds; place in
pan. Add wine and water to just cover filets. Add lemon juice, parsley,
salt and pepper. Cover with a circle of wax paper with a small hole cut in
the center. Bring to a boil. Reduce heat; simmer 3 minutes. Remove filets
to a serving plate; keep warm.
Blend flour and 1 tb butter or margarine (beurre manie.) Reduce liquid in
skillet by half. Add beurre manie, a small amount at a time, stirring until
sauce is smooth. Add cream; bring to a boil; correct seasoning. Remove from
heat. Add remaining butter or margarine a little at a time, rotating
skillet to effect a gradual melting. Pour over filets. Glaze quickly under
the broiler or in a 425°F oven. (The purpose of the glazing is to improve
the appearance of the dish, and could be omitted without changing the taste
in any way.)
Source: Unknown Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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