Sole Fillets En Cocotte Recipe
Ingredients
6 small fresh sole fillets
3 tbsp (50 mL) butter
Juice of 1 lemon
1/4 tsp (1 mL) curry powder
1 tsp (5 mL) brandy or scotch
1/4 cup (60 mL) fresh mushrooms finely minced
Salt and pepper to taste
Minced parsley or chives to garnish
Directions
Roll fillets into individual portions.
Place each portion in an English egg cup or ramequin.
Place the butter in a microwave-safe bowl and melt 1 minute at HIGH.
Add the lemon juice, curry, scotch or brandy and mushrooms.
Stir well.
Divide equally over the fish.
Cover with plastic wrap.
Place in a circle in the microwave and cook 6 to 8 minutes at HIGH, or until fish is tender.
Very nice garnished with watercress, or with minced parsley or chives.
Place each portion in an English egg cup or ramequin.
Place the butter in a microwave-safe bowl and melt 1 minute at HIGH.
Add the lemon juice, curry, scotch or brandy and mushrooms.
Stir well.
Divide equally over the fish.
Cover with plastic wrap.
Place in a circle in the microwave and cook 6 to 8 minutes at HIGH, or until fish is tender.
Very nice garnished with watercress, or with minced parsley or chives.
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