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| Sole A La Nantua Recipe |
Category: Seafood
Rating:
N/A
Servings: 6
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Ingredients
8 fillets of sole; 4-6 oz each
2 tablespoon shallots; minced
1 cup dry white wine
1 cup water
1 salt and pepper to taste
2 tablespoon unsalted butter (up to)
16 oz sauce nantua (up to)
8 whole crawfish
1 parsley sprigs (up to)
8 lemon wedges
Cooking Directions:
Dry sole before seasoning. Place shallots, wine, and water in a buttered casserole (or unbuttered fish poacher). Fold fish fillets in thirds and place in casserole. Cover fish with buttered parchment paper. Simmer for about 6 minutes. Do not overcook. Remove and drain fillets. Coat with Sauce Nantua (see recipe in this cookbook) and garnish with whole crawfish, parsley and lemons.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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