Fillet Of Sole With Mushroom Sauce
|Sole fillets||7 1⁄2 Pound (6 Fillets Of 1 1/2 Pounds)|
|White pepper||1⁄4 Teaspoon|
|Margarine||2 Tablespoon (Special One)|
|Finely chopped onions||3⁄4 Cup (12 tbs)|
|Mushrooms||1⁄2 Pound, sliced thin|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
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.