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Catholic Recipe: Sole with Red Wine and Onions

    INGREDIENTS

  • 1 1/2 pounds fillet of sole
  • juice 1/2 lemon
  • 1/2 cup red wine
  • 1/4 cup water
  • bouquet of herbs
  • 1 garlic clove
  • 1 onion, sliced
  • 3 peppercorns
  • 1/4 pound mushrooms
  • 1/2 cup butter, divided
  • 18 small onions, peeled
  • 1 1/2 tablespoons flour
  • salt, pepper
  • 3/4 cup stock from fish
  • 2 tablespoons cream
  • Details

  • Serves: 4
  • Prep Time: 45-60 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Filet de Sole Maconnaise

DIRECTIONS

Arrange sole in oven-proof dish. Pour lemon juice, wine, water, herbs, garlic, onion slices, peppercorns over it. Bake 15 minutes at 350°.

Cook mushrooms 6 minutes in 2 tablespoons melted butter. Set aside.

Sauté onions 6 minutes in 2 tablespoons melted butter in saucepan; reserve. Utilizing same pan in which onions were sautéed, remove pan from fire, add flour, seasoning; stir until smooth. Add stock; simmer 6 minutes. Boil onions in the above mixture, adding remaining butter, cream, dash cayenne; boil 6 minutes. Serve onions and sauce over fish, garnished with mushrooms.

Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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