| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish |
4 |
Servings |
INGREDIENTS
| 8 |
sm |
Sole filets |
|
|
Lemon juice |
|
|
Salt |
|
|
Pepper |
| 3/4 |
c |
Butter; softened |
| 1/4 |
c |
Minced parsley |
| 1 |
tb |
Minced fresh dill |
| 1 1/2 |
ts |
Minced fresh tarragon |
| 1 |
c |
Mayonnaise |
| 1/4 |
c |
Chopped chives |
| 1 |
|
Egg white; stiffly beaten |
INSTRUCTIONS
Preheat oven to 350°. Rinse filets in salt water. Pat dry with paper
towels. Sprinkle with lemon juice, salt and pepper. Blend butter with
parsley, dill and tarragon using electric mixer. Spread butter on skinned
side of filets. Roll lengthwise and place seam side down in a buttered
casserole. Bake for 20 minutes. Combine mayonnaise and chives. Fold 1/2 egg
white into mixture. Carefully place rolled filets in individual ovenproof
serving dishes. Cover each with mayonnaise mixture. Broil until golden, 2
to 3 minutes. Yield: 4 servings.
RICHARD N. MOORE, JR.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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