| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Pine nuts |
| 2 |
tb |
Unsalted butter |
| 1 1/2 |
ts |
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.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”