| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, And, Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
|
Filets of sole |
|
|
Salt; pepper, lemon juice |
| 3 |
tb |
Flour |
| 3 |
tb |
Butter |
| 1/4 |
lb |
Mushrooms; sliced |
| 3 |
|
Cloves garlic; crushed |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
Wash fish well and season with salt, pepper and lemon juice. Roll fillets
in flour and cook in hot butter. Transfer to a warm plate. Add more butter
to pan and cook mushrooms until all liquid has evaporated. Season with salt
and pepper. Stir in garlic and cook 1 min. Stir in parsley just before
turning off heat. Pour sauce on top of fish.
Suggested Wine: Any dry white wine
Serving Ideas : Serve with potatoes
NOTES : Mushrooms may be substituted by sliced artichoke hearts.You may
also add some lemon juice and capers.
Recipe by: Miriam Podcameni Posvolsky
Posted to MC-Recipe Digest V1 #850 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Oct 17, 1997
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