Sole Bonne Femme
|Sole fillets/Flounder/perch||1 Pound (Fresh Or Frozen,)|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Instant minced onion||2 Tablespoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Pepper white||1 Pinch|
|Dried parsley flakes||1 Tablespoon|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
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.