| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
White wine |
| 2 |
tb |
Dijon mustard |
| 4 |
|
(7-oz) whitefish fillets |
|
|
Salt and white pepper to taste |
| 1/2 |
ts |
Thyme |
| 3/4 |
lb |
Fiddlehead ferns or asparagus |
| 1 |
md |
Onion; finely diced |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Sun, 11 Feb 1996 10:35:49 -0500
PREHEAT OVEN TO 375F. Combine wine and mustard in a 3-inch deep baking dish
just large enough to hold the whitefish fillets in 1 layer. Place the
whitefish in the wine and sprinkle with salt, pepper and thyme. Place the
onions and fiddleheads on top, cover the dish and place in the oven for 20
minutes. Remove baking dish from the oven. Arrange a bed of onions and
fiddleheads on a platter and place the fish on top. Swirl butter into the
cooking liquid and pour over the fish. Serve immediately. MICHAEL ROBERTS -
PRODIGY GUEST CHEFS COOKBOOK
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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