BRT: Soles in Their Coffins
Source of Recipe
Great British Cooking by Jane Garmey
* Exported from MasterCook *
Soles in Their Coffins
Recipe By : Jane Garmey
Serving Size : 4 Preparation Time :0:00
Categories : British, Fish, Wine
Amount Measure Ingredient -- Preparation Method
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8 small fillets of sole
2 cups white wine
1 small onion -- finely chopped
salt
black pepper -- freshly ground
2 ounces butter
1/3 cup flour
4 large potatoes -- baked in their
-- jackets
1 cup mushrooms -- cut lengthwise
4 ounces shrimp -- peeled
butter
milk
4 sprigs parsley (up to 5)
Preheat the oven to 350 degrees F.
Roll the fillets and put them in an ovenproof dish with the wine and chopped onion. Sprinkle with salt and pepper, cover and bake for about 8 minutes -- depending on the thickness of the fillets. Be sure not to overcook. Remove the fillets very carefully from the pan and set aside. Strain the liquid into a small bowl.
Melt the butter in a saucepan. Add the flour and stir for 2 minutes. Gradually add the strained cooking liquid to make a creamy sauce and remove from the heat.
Cut a slice from the long side of each potato and scoop out the potato inside very carefully. Set aside. Saute the mushrooms and shrimps in a little butter for a few minutes. Pour a little sauce into each potato. Put 2 fish fillets on top of the sauce, add the shrimps and mushrooms and replace the caps on the potatoes.
Put the stuffed potatoes on a baking pan and heat for 10 minutes at 350 degrees. At the same time mash the scooped-out potato with butter and milk and plenty of salt and pepper. Place the stuffed potatoes on a large serving dish and arrange the mashed potatoes in small mounds around the coffins. Garnish with parsley and serve.
Judi's note: When sauteing the mushrooms and shrimp, be sure not to cook too long as shrimp will become very hard and rubbery.
Cuisine:
"British"
Source:
"Great British Cooking"
S(Master-Cook format by):
"Judi Mae Phelps (judimae3@earthlink.net)"
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