| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Sole fillets |
| 1/4 |
c |
Nonfat milk |
| 1/2 |
c |
Whole-wheat pastry flour or |
|
|
Unbleached white flour |
| 1 |
ts |
Unsalted butter |
| 1 |
ts |
Safflower oil |
| 3/4 |
c |
Chopped mushrooms |
| 1/4 |
c |
Slivered almonds |
| 1 |
ts |
Chopped chives |
| 1 |
ts |
Minced parsley |
|
|
Juice of 1 medium lemon |
INSTRUCTIONS
1. Preheat oven to 200 degrees F. Dredge sole in milk and then in flour. In
a large skillet over medium-high heat, melt butter with oil and lightly
saute flour-coated fish until browned. Transfer to a platter and keep warm
in oven.
2. In the same pan, using drippings from sauteing fish, saute mushrooms
until soft. Add a small amount of water, if needed, to prevent sticking.
Add almonds, chives, parsley, and lemon juice. Heat through, then pour over
sole and serve immediately.
Recipe By : the California Culinary Academy
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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