| 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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