Sole a la Nantua

6 Servings

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Sole a la Nantua Ingredients

6 -(up to)	12 -(up to)
8 Fillets of sole; 4-6 oz each	16 oz Sauce Nantua
2 tb Shallots; minced	6 -(up to)
1 c Dry white wine	8 Whole crawfish
1 c Water	Parsley sprigs
Salt and pepper to taste	6 -(up to)
2 tb Unsalted butter	8 Lemon wedges

Instructions for Sole a la Nantua

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. NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized