| 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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