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Category : Appetizers Recipes
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Fillet Of Sole with Broccoli Recipe

1/4 c Butter or margarine

1/4 c Unsifted all-purpose flour

1 t Salt

1 t Dried tarragon leaves

1/8 t Pepper

1 c Milk

1/4 c Dry white wine

1/4 c Water

20 oz Frozen chopped broccoli

2 T Lemon juice

32 oz Frozen flounder fillets,

-thawed Lemon juice Salt and pepper 2 T Parmesan cheese.

1. In a medium-sized, heat-resistant, non-metallic bowl, heat butter in

Microwave Oven 1 minute or until melted. 2. Add flour, salt, tarragon leaves and pepper. Stir until smooth. Add

milk, a little at a time, stirring after each addition Heat, uncovered, in Microwave Oven 4 minutes or until thickened and smooth. 3. Stir in wine. Heat, uncovered, an additional 2 minutes in Microwave

Oven. Set sauce aside. 4. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole place 1/4

cup water and chopped broccoli. Heat, covered, in Microwave Oven 3 minutes. Stir. Heat, covered, an additional 3 minutes in Microwave Oven or until broccoli is heated through Drain excess water. 5. Add 1 cup of sauce and 2 tablespoons lemon juice to cooked broccoli,

mixing gently to combine. 6. Brush fillets with lemon juice and sprinkle with salt and pepper, to

taste. 7. Arrange fillets in a 3-quart, heat-resistant, non-metallic baking dish,

with fillets overlapping. Spoon broccoli mixture around the edge of fillets. Spoon remaining sauce over fish. 8. Heat, uncovered, in Microwave Oven for 9 minutes. Sprinkle Parmesan

cheese over top of fish and heat, uncovered, an addi- tional 5 minutes in Microwave Oven or until cheese is melted.



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Recipe of the Day:


(Fri April 19th, 2019)

French Dip

Ingredients
3poundchuck roast, trimmed
2cupwater
1/2cupsoy sauce
1teaspoonrosemary, dried
1teaspoonthyme, dried
1teaspoongarlic powder
1eachbay leaf
3-4eachpeppercorns
8eachfrench rolls, split

Directions:

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.


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