Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 327.5
- Total Fat: 8.4 g
- Cholesterol: 165.5 mg
- Sodium: 198.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 0.1 g
- Protein: 42.2 g
View full nutritional breakdown of Sole Normande calories by ingredient
Sole Normande
Submitted by: LEMGIRLNumber of Servings: 4
Ingredients
-
4 sole filets
quarter of a pint cider, hard
quarter of a pint water
salt and pepper to taste
2 ounce Button Mushrooms
2 ounce butter
1 ounce plain flour
1 teaspoon lemon juice
12 mussels, cooked
watercress for garnish
Directions
Season fish on both sides. Place fish in a greased casserole dish.
Add the cider and water.
Cover and bake in a 350 degree oven for 15 to 20 minutes.
Drain and keep hot, reserving the cooking liquid.
Cut the mushrooms in half. Melt 1 ounce of the butter in a small frying pan and cook mushrooms gently until tender. Drain well.
Melt the remaining 1 ounce buter in a saucepan, add flour and cook.
Stirring constantly until "honeycombed" in appearance but not browned {2 to 3 minutes}.
Add the reserved cooking liquid, bring to a boil, stirring, and simmer 3 or 4 minutes.
Add the egg yolk, lemon juice, mushrooms and mussels.
Reheat without boiling.
Arrange the fillets in a heated serving dish and pour the sauce over.
Garnish with watercress.
Number of Servings: 4
Recipe submitted by SparkPeople user LEMGIRL.
Add the cider and water.
Cover and bake in a 350 degree oven for 15 to 20 minutes.
Drain and keep hot, reserving the cooking liquid.
Cut the mushrooms in half. Melt 1 ounce of the butter in a small frying pan and cook mushrooms gently until tender. Drain well.
Melt the remaining 1 ounce buter in a saucepan, add flour and cook.
Stirring constantly until "honeycombed" in appearance but not browned {2 to 3 minutes}.
Add the reserved cooking liquid, bring to a boil, stirring, and simmer 3 or 4 minutes.
Add the egg yolk, lemon juice, mushrooms and mussels.
Reheat without boiling.
Arrange the fillets in a heated serving dish and pour the sauce over.
Garnish with watercress.
Number of Servings: 4
Recipe submitted by SparkPeople user LEMGIRL.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
