RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky KC: Sole Filets in Beer - dairy
I made this the other day and everybody loved it. * Exported from MasterCook * Filets De Sole Saint-Arnoud Recipe By : Translated from the Belgium website( adapted by Miriam Podcameni Posvolsky) Serving Size : 1 Preparation Time :0:00 Categories : Fish And Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS *** 4 soles -- (16 filets) 1 can pale ale -- Belgium beer** 1 or more shallot -- chopped 1 cup cream salt and pepper -- to taste 1/4 lb mushrooms (optional) -- cooked in butter lime juice 2 tbs butter flour -- to coat fish 1. Wash fish with lime juice, rinse with water. Season with salt. 2. Place fish in a bowl, bring beer to a boil, let cool and pour over fish 3. Let stand at room temperature 1 to 2 hours. If it has to wait longer, keep it in the fridge. 4. Melt butter in a skillet. 5. Coat fish with flour and add to the skillet along with the shallot. 6. Cook on 1 side for about 3 minutes , turn and add the beer. 7. Add the mushrooms, cook another 2 minutes and pour in the cream. Transfer to a baking dish and bake 10 minutes or 8. Bring to a boil. 9. Serve. From the Belgium web site - - - - - - - - - - - - - - - - - - NOTES : ** I've used regular beer
