Try this Sole a la Nantua recipe, or contribute your own.
Suggest a better descriptionDry 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 | ||
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Calories: 461 | ||
Calories from Fat: 419 (91%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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