Sole Bonne Femme Recipe
Ingredients
| Fillets | 1 pound, frozen | |
| Mushrooms | 1 Can (10oz), sliced | |
| Instant minced onion | 2 Tablespoon | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| Parsley flakes | 1 Tablespoon, dried | |
| 1/2 cup evaporated skim milk | ||
| All purpose flour | 1 Tablespoon | |
| Paprika | ||
Directions
1. Thaw the fillets. Pour mushrooms, with liquid, into a shallow, 6-cup, flameproof dish. Sprinkle with the onion. Place the fillets over the mushrooms, folding to fit. Pour the wine over fish; sprinkle with salt, pepper and parsley flakes.
2. Bake in very hot oven (450°) 10 minutes.
3. Carefully drain the liquid from the fish into a small saucepan. Cook quickly over high heat, until liquid is reduced by half. Combine evaporated skim milk with flour; stir into liquid. Cook, stirring constantly, until the sauce thickens and bubbles. Pour over fish; sprinkle with paprika. Broil, 4 inches from the heat, about 3 minutes, or until top is lightly browned and bubbly.
2. Bake in very hot oven (450°) 10 minutes.
3. Carefully drain the liquid from the fish into a small saucepan. Cook quickly over high heat, until liquid is reduced by half. Combine evaporated skim milk with flour; stir into liquid. Cook, stirring constantly, until the sauce thickens and bubbles. Pour over fish; sprinkle with paprika. Broil, 4 inches from the heat, about 3 minutes, or until top is lightly browned and bubbly.
Chef
