| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | Carrots — sliced | |
| 3 | tb | Parsley — chopped |
| 2 | Onions — sliced | |
| 4 | Fish fillets–any variety | |
| 3 | tb | Butter |
| 1 | c | White wine |
| 1/2 | ts | Salt |
| 1 | tb | Flour |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Cook carrots and onions slowly in 1 T butter. When tender, add 1 T butter, salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until reduced to 1/2 original quantity and thicken by creaming together remaining 1 T butter with flour. Bring to a boil, moving pan around instead of stirring mixture to combine it. Pour over fish. From "Pirate's Pantry" formatted by Mary Dishongh Bowles. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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