Fillet Of Sole With Mushroom Sauce Recipe
Ingredients
| 6 fillets of sole (1-1/2 pounds) | ||
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| 2 tablespoons special margarine | ||
| Onions | 3/4 Cup (16 tbs), finley chopped | |
| 1/2 pound mushrooms, sliced thin | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, minced | |
Directions
Wash and dry the fillets; season with the salt and pepper.
Melt the margarine in a large skillet; saute the onions 5 minutes.
Add half the mushrooms and saute 2 minutes.
Place the fillets in the skillet; cover with the remaining mushrooms and add the wine.
Cover and cook over medium heat 15 minutes or until fish flakes easily when tested with a fork.
Transfer fillets to a heated serving dish and keep warm.
Mix together the flour and milk; add to the skillet, mixing steadily to the boiling point.
Cook over low heat 5 minutes.
Pour over the fish and sprinkle with the parsley.
Melt the margarine in a large skillet; saute the onions 5 minutes.
Add half the mushrooms and saute 2 minutes.
Place the fillets in the skillet; cover with the remaining mushrooms and add the wine.
Cover and cook over medium heat 15 minutes or until fish flakes easily when tested with a fork.
Transfer fillets to a heated serving dish and keep warm.
Mix together the flour and milk; add to the skillet, mixing steadily to the boiling point.
Cook over low heat 5 minutes.
Pour over the fish and sprinkle with the parsley.
Chef
