Herbed Petrale Sole With Pickled Sweet Onions - Country L Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
2 tsp: Fresh thyme leaves,
2 large: , (1 lb) sweet onions
2 tsp: Chopped fresh oregano leaves,
3/4 cup: Dry red wine,
2 tsp: Chopped chives,
1 tbsp: Red-wine vinegar,
2 cup: Mesclun or mixed greens,
1 tbsp: Sugar,
-, opt.
1/4 tsp: Salt,
Fresh oregano sprigs and,
1 1/4 lbs: Petrale sole fillets, (see
-chives, opt.
-Note),
Directions:
1. In large skillet, melt butter over medium heat. Pour off half into
custard cup and set aside.
2. Add onions to skillet; cook, stirring constantly, until lightly
browned. Stir wine, vinegar, sugar, and 1/8 t salt into onions.
Cook, stirring occasionally, 8 to 10 minutes or until onions are
tender and liquid has evaporated.
3. Heat oven to 375F. Spoon onions into 13- by 9-inch baking dish.
Divide sole into 4 servings and arrange on top of onions. Brush sole
with reserved butter; sprinkle with thyme, oregano, chives, and
remaining 1/8 t salt.
4. Bake 8 to 10 minutes or just until fish flakes easily. Be careful
not to overcooks Carefully transfer fish and onions onto 4 warm
serving plates. Garnish with mesclun, fresh oregano sprigs, and
chives, if desired. Serve immediately.
Note: If petrale sole is unavailable, substitute either sole or
flounder. If fillets are less than 1/2 inch thick, fold them in half.
Nutrition information per serving protein: 28 grams; fat: 5 grams;
carbohydrate-. 12 grams; Fiber: 2 grams; sodium: 277 milligrams;
cholesterol: 76 milligrams; calories: 237.
Country Living/July/94 Scanned & fixed by DP & GG
Source from luhu.jp
custard cup and set aside.
2. Add onions to skillet; cook, stirring constantly, until lightly
browned. Stir wine, vinegar, sugar, and 1/8 t salt into onions.
Cook, stirring occasionally, 8 to 10 minutes or until onions are
tender and liquid has evaporated.
3. Heat oven to 375F. Spoon onions into 13- by 9-inch baking dish.
Divide sole into 4 servings and arrange on top of onions. Brush sole
with reserved butter; sprinkle with thyme, oregano, chives, and
remaining 1/8 t salt.
4. Bake 8 to 10 minutes or just until fish flakes easily. Be careful
not to overcooks Carefully transfer fish and onions onto 4 warm
serving plates. Garnish with mesclun, fresh oregano sprigs, and
chives, if desired. Serve immediately.
Note: If petrale sole is unavailable, substitute either sole or
flounder. If fillets are less than 1/2 inch thick, fold them in half.
Nutrition information per serving protein: 28 grams; fat: 5 grams;
carbohydrate-. 12 grams; Fiber: 2 grams; sodium: 277 milligrams;
cholesterol: 76 milligrams; calories: 237.
Country Living/July/94 Scanned & fixed by DP & GG
Source from luhu.jp