Sole a la nantua

6 Servings

Ingredients

Quantity Ingredient
6 -(up to)
8 Fillets of sole; 4-6 oz each
2 tablespoons Shallots; minced
1 cup Dry white wine
1 cup Water
Salt and pepper to taste
2 tablespoons Unsalted butter (up to)
16 ounces Sauce Nantua (up to)
8 Whole crawfish
Parsley sprigs (up to)
8 Lemon wedges

Directions

Dry sole before seasoning. Place shallots, wine, and water in a buttered casserole (or unbuttered fish poacher). Fold fish fillets in thirds and place in casserole. Cover fish with buttered parchment paper. Simmer for about 6 minutes. Do not overcook. Remove and drain fillets. Coat with Sauce Nantua (see recipe in this cookbook) and garnish with whole crawfish, parsley and lemons.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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