| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 6 | -(up to) | |
| 8 | Fillets of sole; 4-6 oz each | |
| 2 | tb | Shallots; minced |
| 1 | c | Dry white wine |
| 1 | c | Water |
| Salt and pepper to taste | ||
| 2 | tb | Unsalted butter (up to) |
| 16 | oz | Sauce Nantua (up to) |
| 8 | Whole crawfish | |
| Parsley sprigs (up to) | ||
| 8 | Lemon wedges |
INSTRUCTIONS
Dry sole before seasoning. Place shallots, wine, and water in a buttered casserole (or unbuttered fish poacher). Fold fish fillets in thirds and place in casserole. Cover fish with buttered parchment paper. Simmer for about 6 minutes. Do not overcook. Remove and drain fillets. Coat with Sauce Nantua (see recipe in this cookbook) and garnish with whole crawfish, parsley and lemons. NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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