Fish fillets paysanne

4 Servings

Ingredients

Quantity Ingredient
2 Carrots -- sliced
3 tablespoons Parsley -- chopped
2 Onions -- sliced
4 Fish fillets--any variety
3 tablespoons Butter
1 cup White wine
½ teaspoon Salt
1 tablespoon Flour
¼ teaspoon Pepper

Directions

Cook carrots and onions slowly in 1 T butter. When tender, add 1 T butter, salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until reduced to ½ original quantity and thicken by creaming together remaining 1 T butter with flour. Bring to a boil, moving pan around instead of stirring mixture to combine it. Pour over fish. From "Pirate's Pantry" formatted by Mary Dishongh Bowles.

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