| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
1 |
Servings |
INGREDIENTS
| 6 |
|
Sole fillets Flour |
| 2 |
|
Cloves garlic, minced |
| 6 |
tb |
Butter |
| 2 |
tb |
Oil |
| 1/4 |
c |
Rice vinegar |
|
|
L/2 teaspoons tarragon |
INSTRUCTIONS
Pat flour on sole fillets. Set aside. In a pan, saut garlic in four
tablespoons butter until pale gold. Do not allow to brown. Remove from pan
and set aside. In same pan, combine oil and remaining butter. Place sole in
pan and cook for five minutes. Remove sole from pan and keep warm. In same
pan, combine rice vinegar, tarragon and garlic butter. Boil until liquid is
reduced to three tablespoons, about one minute. Drizzle sauce over fish and
serve.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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