| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
4 |
-6 |
INGREDIENTS
| 2 |
lb |
Fish fillets |
| 2 |
oz |
Unbleached plain flour |
| 2 1/2 |
oz |
Unsalted butter |
| 4 |
fl |
Dry white wine |
| 4 |
fl |
Marsala |
| 1/2 |
|
Lemon , juice of |
| 3 |
tb |
Chopped fresh parsley |
|
|
Salt, freshly ground pepper |
|
|
Lemon wedges for garnish |
INSTRUCTIONS
The following recipe for Sole with Marsala (Sogliolge al Marsala) is from
my trusted Mediterranean Harvest cookbook. You can use fillets of any flat,
delicately flavored fish. It requires last-minute preparation but is simple
otherwise.
Dredge the fillets lightly in the flour. Heat the butter in a frying pan
and brown the fillets over high heat, cooking for about 1 min per side,
until just cooked through. Do not overcook. Place on a serving platter and
keep warm.
When the fillets are cooked, lower the heat to medium, add the wine and
Marsala to the pan and simmer until the sauce begins to thicken. Add t
tablespoon flour if necessary to aid thickening [that's usually unnecessary
as you can get the right consistency by turning up the heat, stirring all
the time]. Blend in the lemon juice and parsley, season with salt and
pepper and pour over the fillets. Serve immediately garnished with lemon
wedges. Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
<griffi@zoo.co.uk> on Mar 14, 97
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