
A meurette of lemon sole with beaujolais

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ingredients
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serves: 4
1 1/2 lb (750 g) unskinned lemon sole (gray sole, or Petrale sole fillets)
Butter, for brushing
2 tablespoons (25 g) Beurre Manié
1 quantity Persillade
Salt and freshly ground black pepper
SAUCE:
2 tablespoons (25 g) butter
1/4 cup (50 g) each minced carrot, celery, leek, and onion
1 tablespoon brandy
5 cups (1.2 liters) Chicken Stock
1/2 bottle Beaujolais
1 leaf bay
1 sprig of thyme
FOR GARNISH:
2 tablespoons (25 g) butter
24 shallots (peeled)
large pinch of sugar
1 slice thick lean or Canadian bacon
8 oz (225 g) button mushrooms (quartered)
CROUTONS:
2 slices medium-thick white bread
2 tablespoons canola oil
1 tablespoon (15 g) butter
Servings Per Recipe: 4
Amount per Serving
Calories: 961
- Total Fat: 33.8 g
- Saturated Fat: 16.1 g
- Trans Fat: 1 g
- Cholesterol: 61.8 mg
- Sodium: 2917.2 mg
- Total Carbs: 157.4 g
- Dietary Fiber: 18 g
- Sugars: 52.6 g
- Protein: 15.5 g
preparation

comments
Mommy_loves_to_cook
November 15, 2011