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Sole in White Wine Recipe

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This recipe for Sole in White Wine, by , is from Muzynski Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Muzynski Paparazzo
Added: Friday, October 3, 2008


Butter or margarine
1/2 lb. mushrooms, sliced
1 T. minced green onion
8 medium sized sole fillets (about 2 lbs.)
1/4 c. flour
1/4 t. salt
1/8 t. pepper
1/2 c. heavy or whipping cream
1/4 c. dry white wine
1 c. shredded Swiss cheese

In 10 inch skillet, over medium heat, melt 3 tablespoons butter or margarine. Add mushrooms and green onion and saute until tender, stirring occasionally.

Preheat broiler. Place fillets on broiling pan; dot fillets with 1 tablespoon butter or margarine. Broil 10 minutes or until fish flakes easily when tested with a fork.

In 2 quart saucepan, over low heat, melt 1/4 c. butter or margarine; stir in flour, salt and pepper until smooth. Gradually stir in cream and wine; cook, stirring constantly, until cream mixture is very thick and smooth.

When fish is done, use a pancake turner to carefully transfer fish to broiler safe platter and top with cream mixture. With slotted spoon, place mushroom mixture on top; sprinkle with cheese. Broil 3 minutes or until cheese is melted and brown.




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