Sole With Cheese And Mushrooms In Wine Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Dwigans fwds07a,
Sole,
2 lbs: Sole filets, cut into
Serving size slices,
1 tsp: Salt,
1 tbsp: Lemon juice,
Wine Sauce with cheese &,
Mushrooms,
1 cup: Sliced mushrooms,
2 tbsp: Butter,
2 tbsp: Flour,
1/4 tsp: Salt,
3/4 cup: Milk,
1/2 cup: Light cream,
4 tbsp: Grated cheddar or parmesan,
Cheese,
1/4 cup: White wine,
2 tbsp: Chopped fresh parsley,
Directions:
sole: In a large skillet with a cover, heat to boiling 2 inches of
water. with the salt and the lemon juice. Place the filets inthe
water, overlapping slightly, but do not layer. Cover, reduce heat and
simmer for about 5 minutes until the fish flakes with a fork. Drain
the slices and keep them warm while preparing the sauce.
Sauce:In a small pan, saute the sliced mushrooms in 1 T butter until
brown. Drain on a paper towel and set aside, In a meduim size
saucepan, melt the remaining 2 T butter and quickly stir in the flour
and salt. Stir until smooth, immediately add the milk
Place the filets on a serving platter and pour the sauce over.
Sprinkle with parsley.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
water. with the salt and the lemon juice. Place the filets inthe
water, overlapping slightly, but do not layer. Cover, reduce heat and
simmer for about 5 minutes until the fish flakes with a fork. Drain
the slices and keep them warm while preparing the sauce.
Sauce:In a small pan, saute the sliced mushrooms in 1 T butter until
brown. Drain on a paper towel and set aside, In a meduim size
saucepan, melt the remaining 2 T butter and quickly stir in the flour
and salt. Stir until smooth, immediately add the milk
Place the filets on a serving platter and pour the sauce over.
Sprinkle with parsley.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
Tags
Fish