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Sole Bonne Femme

Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper white 1 Pinch
  Dried parsley flakes 1 Tablespoon
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Paprika To Taste
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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Fish

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