Fish fillets paysanne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots -- sliced | |
| 3 | tablespoons | Parsley -- chopped |
| 2 | Onions -- sliced | |
| 4 | Fish fillets--any variety | |
| 3 | tablespoons | Butter |
| 1 | cup | White wine |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Flour |
| ¼ | teaspoon | Pepper |
Directions
Cook carrots and onions slowly in 1 T butter. When tender, add 1 T butter, salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until reduced to ½ original quantity and thicken by creaming together remaining 1 T butter with flour. Bring to a boil, moving pan around instead of stirring mixture to combine it. Pour over fish. From "Pirate's Pantry" formatted by Mary Dishongh Bowles.
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From: Date: File