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, G Internet.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 419 (91%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 122.1mg||38 %|
|Sodium 44.4mg||2 %|
|Potassium 314.2mg||8 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 10.6g|
|Protein 2.7g||4 %|
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Calories per serving: 461
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