| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dinner: ent, Method: sto | 4 | Servings | ||
INGREDIENTS
| 4 | 8-ounce sole fillets | |
| 2 | Sticks unsalted butter | |
| All-purpose flour | ||
| Salt and white pepper; to taste | ||
| 6 | tb | Lemon juice |
| 1 | tb | Parsley; minced |
| 1 | tb | Minced shallot |
INSTRUCTIONS
1) Season fillets with salt and pepper. Dust fillets in flour and shake off excess. 2) For each fillet, heat 1 tablespoon of butter in a large skillet. When foam subsides, saut. sole 2 - 3 minutes on one side until brown. 3) Carefully turn and brown on other side 2 - 3 minutes. Remove to a serving plate and keep warm, while cooking remaining fish. 4) Place remaining butter in a skillet. When butter foams, add minced shallot, parsley and lemon juice. Pour over fish and serve. Suggested Wine: Pinot Grigio, Chenin Blanc Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998
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