| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Filets of sole |
|
|
Salt and pepper |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Butter; melted |
| 1/4 |
c |
Butter; melted |
| 1/2 |
lb |
Fresh mushrooms; sliced |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
From: rgroup@aardvark.ucs.uoknor.edu (FRECH,ROGER)
Date: Fri, 29 Jul 1994 18:50:34 GMT
This is a recipe that I have used with any fish such as Ocean Perch or
roughy. It is quite good. It came from the RSVP cookbook produced by the
Junior League of Portland Maine.
Coat the filets with flour seasoned with salt and pepper to taste. Melt
the first 1/4 cup butter and saute the filets for 2 minutes on each side or
until golden brown. Remove the filets from the pan and keep warm in oven.
Melt the second 1/4 cup butter and saute the onion until transparent. Add
the mushrooms and cook for 2 minutes or until soft. Stir in the lemon juice
and parsley, seasoned with salt and pepper to taste. Pour sauce over the
fish and serve at once.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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