Side Pannel
Sole a la Nantua
Ingredients List
- 6 -(up to)
- 8 Fillets of sole; 4-6 oz each
- 2 tb Shallots; minced
- 1 c Dry white wine
- 1 c Water
- Salt and pepper to taste
- 2 tb Unsalted butter
- 12 -(up to)
- 16 oz Sauce Nantua
- 6 -(up to)
- 8 Whole crawfish
- Parsley sprigs
- 6 -(up to)
- 8 Lemon wedges
Directions
Dry sole before seasoning. Place shallots, wine, and water in a buttered
casserole (or unbuttered fish poacher). Fold fish fillets in thirds and
place in casserole. Cover fish with buttered parchment paper. Simmer for
about 6 minutes. Do not overcook. Remove and drain fillets. Coat with Sauce
Nantua (see recipe in this cookbook) and garnish with whole crawfish,
parsley and lemons.
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casserole (or unbuttered fish poacher). Fold fish fillets in thirds and
place in casserole. Cover fish with buttered parchment paper. Simmer for
about 6 minutes. Do not overcook. Remove and drain fillets. Coat with Sauce
Nantua (see recipe in this cookbook) and garnish with whole crawfish,
parsley and lemons.
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