Filet of sole rive gauche
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Filets of sole | |
| Salt and pepper | ||
| ¼ | cup | Flour |
| ¼ | cup | Butter; melted |
| ¼ | cup | Butter; melted |
| ½ | pounds | Fresh mushrooms; sliced |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Chopped parsley |
Directions
From: rgroup@... (FRECH,ROGER)
Date: Fri, 29 Jul 1994 18:50:34 GMT This is a recipe that I have used with any fish such as Ocean Perch or roughy. It is quite good. It came from the RSVP cookbook produced by the Junior League of Portland Maine.
Coat the filets with flour seasoned with salt and pepper to taste. Melt the first ¼ cup butter and saute the filets for 2 minutes on each side or until golden brown. Remove the filets from the pan and keep warm in oven.
Melt the second ¼ cup butter and saute the onion until transparent. Add the mushrooms and cook for 2 minutes or until soft. Stir in the lemon juice and parsley, seasoned with salt and pepper to taste. Pour sauce over the fish and serve at once.
REC.FOOD.RECIPES ARCHIVES
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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