Yield: 4 Servings
|4 larges||Sole fillets|
|¼ cup||Nonfat milk|
|½ cup||Whole-wheat pastry flour or|
|\N \N||Unbleached white flour|
|1 teaspoon||Unsalted butter|
|1 teaspoon||Safflower oil|
|¾ cup||Chopped mushrooms|
|¼ cup||Slivered almonds|
|1 teaspoon||Chopped chives|
|1 teaspoon||Minced parsley|
|\N \N||Juice of 1 medium lemon|
1. Preheat oven to 200 degrees F. Dredge sole in milk and then in flour. In a large skillet over medium-high heat, melt butter with oil and lightly saute flour-coated fish until browned. Transfer to a platter and keep warm in oven.
2. In the same pan, using drippings from sauteing fish, saute mushrooms until soft. Add a small amount of water, if needed, to prevent sticking.
Add almonds, chives, parsley, and lemon juice. Heat through, then pour over sole and serve immediately.
Recipe By : the California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (