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Filet Of Sole With Pine Nuts And Chives

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CATEGORY CUISINE TAG YIELD
Grains March 1994 1 Servings

INGREDIENTS

1 1/2 T Pine nuts
2 T Unsalted butter
1 1/2 t Minced fresh chives or
scallion greens
Two, 6-ounce fillets of
sole
Seasoned flour for dredging
Lemon wedges

INSTRUCTIONS

In a large non-stick skillet saute pine nuts in 1 tablespoon of  butter
over moderately high heat, stirring, until golden. Add chives.  Remove
skillet from heat and transfer mixture with slotted spoon to a  dish.
Season sole with salt and pepper and dredge in flour, shaking off
excess. In the skillet heat remaining tablespoon butter over
moderately high heat until foam subsides and saute sole until it just
flakes, about 1 minute on each side. Transfer sole to plates and  spoon
pine nut mixture over it.  Serves 2.  Gourmet March 1994  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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