| 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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