Skillet sole a la bonne femme (slenderized and simplified)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter or margerine |
| ½ | cup | Dry sherry or dry white wine |
| 4 | ounces | Sliced mushrooms |
| 3 | tablespoons | Minced onion or 1 tablespoon dried onion flakes |
| 1 | pounds | Fillets of sole or flounder; fresh or defrosted |
| Salt; or butter-flavored salt, freshly ground pepper, and Tarragon to taste | ||
| ½ | teaspoon | Monosodium glutamate (optional) |
| 1 | cup | Skim milk |
| 2 | tablespoons | All-purpose flour |
| Paprika | ||
| 2 | tablespoons | Minced fresh parsley |
Directions
FROM: THE INTERNATIONAL SLIM GOURMET COOKBOOK, BY BARBARA GIBBONS Combine the butter with 1 tablespoon of the wine in a nonstick skillet. add mushrooms. Cook and stir over high heat until liquid evaporates and mushrooms begin to brown in the remaining fat. Remove mushrooms and set aside. Put onion and remaining wine in the skillet. Add the fish fillets in a single layer. Sprinkle lightly with the seasonings. Simmer, uncovered, over low heat about 5-8 minutes, depending on thickness of fillets, until fish is opaque and most of the wine has evaporated (add a little more wine or water if it threatens to evaporate completely). Spoon wine over fish while it simmers. Stir milk and flour together, then stir into the simmering skillet and cook until sauce simmers again and thickens. Sprinkle browned mushrooms on top of fillets; top with paprika and parsley. Heat through. Serve from the skillet. Four servings, about 160 calories each.
NOTES: possible substitutions for the monosodium glutamate; 1 teaspoon dry savory, 1 teaspoon celery seeds.
I prefer to remove the fish from the skillet while making the sauce. When it is thickened and bubbling, add fish back. Posted to Digest eat-lf.v097.n173 by "Tina D. Bell" <tdbell@...> on Jul 9, 1997