Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 (
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