| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Curtis aike, Flash2 | 1 | servings | |
INGREDIENTS
| 1 | lb | Fresh egg noodles |
| 1 | ts | Olive oil |
| 4 | Perch fillets | |
| Salt and pepper to taste | ||
| 2 | tb | Lemon juice |
| 3 | tb | Butter |
| 1/3 | c | Chopped onion |
| 2 | c | Tomatoes; peeled, seeded and |
| Chopped | ||
| 1 | c | Dry white wine |
| 1 | tb | Finely chopped dill |
| 1 | tb | All purpose flour |
| 1 | tb | Water |
INSTRUCTIONS
In large pot with boiling water, add noodles with olive oil. Cook al dente. Drain. Sprinkle fish fillets with salt, pepper and lemon juice. Set aside. In large skillet with heated butter, add onion. Saute until translucent. Add tomatoes, wine and dill. Add fish to skillet, cover and simmer. Place noodles on platter. With slotted spoon, transfer fish from mixture to noodles. In a small bowl, combine flour and water to make a smooth paste and stir into skillet. Whisk into mixture and thicken. To serve, pour skillet mixture over fish and noodles. Serve warm. Approximately 15 minutes. Per serving (excluding unknown items): 852 Calories; 42g Fat (52% calories from fat); 51g Protein; 34g Carbohydrate; 308mg Cholesterol; 546mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2081 Converted by MM_Buster v2.0l.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”