Skillet Sole A La Bonne Femme (slenderized And Simplified

Since we were forged by the Lover, we should delight in loving and in being loved. It would be inhuman not to delight in love. It would also be inhuman if we didn’t hurt deeply when rejected or sinned against by others. The problem is not that we desire love, the problem is how much we desire it or for what purpose we desire it. Do we desire it so much that it overshadows our desire to be imitators of God? Do we desire it for our own pleasure or for God’s glory?

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2	t	Butter or margerine
1/2	c	Dry sherry or dry white wine
4	oz	Sliced mushrooms
3	T	Minced onion or 1 tablespoon
		dried onion flakes
1	lb	Fillets of sole or flounder
		fresh or defrosted
		Salt, or butter-flavored
		salt freshly ground
		pepper and Tarragon to
		taste
1/2	t	Monosodium glutamate
		optional
1	c	Skim milk
2	T	All-purpose flour
		Paprika
2	T	Minced fresh parsley

INSTRUCTIONS

FROM: THE INTERNATIONAL SLIM GOURMET COOKBOOK, BY BARBARA GIBBONS
Combine the butter with 1 tablespoon of the wine in a nonstick
skillet. add mushrooms. Cook and stir over high heat until liquid
evaporates and mushrooms begin to brown in the remaining fat. Remove
mushrooms and set aside. Put onion and remaining wine in the skillet.
Add the fish fillets in a single layer. Sprinkle lightly with the
seasonings. Simmer, uncovered, over low heat about 5-8 minutes,
depending on thickness of fillets, until fish is opaque and most of
the wine has evaporated (add a little more wine or water if it
threatens to evaporate completely). Spoon wine over fish while it
simmers. Stir milk and flour together, then stir into the simmering
skillet and cook until sauce simmers again and thickens. Sprinkle
browned mushrooms on top of fillets; top with paprika and parsley.
Heat through. Serve from the skillet. Four servings, about 160
calories each.  NOTES: possible substitutions for the monosodium
glutamate; 1  teaspoon dry savory, 1 teaspoon celery seeds.  I prefer
to remove the fish from the skillet while making the sauce.  When it is
thickened and bubbling, add fish back. Posted to Digest
eat-lf.v097.n173 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul
9, 1997

A Message from our Provider:

“Many folks want to serve God, but only as advisers”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 620 Calories From Fat: 105 Total Fat: 11.8g Cholesterol: 258.9mg Sodium: 2056.8mg Potassium: 1929mg Carbohydrates: 42.7g Fiber: 4.6g Sugar: 21.3g Protein: 84.5g