| 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
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