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Distributing Books of Ethnic Interest for 31 Years 1979-2010

September 7, 2010

French Titles

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*Free Recipe*
FISH FILLETS POACHED IN WHITE WINE
from French Recipes
$7.95
Filets de poisson pochés au vin blanc
Fish Fillets Poached in White Wine
This is a classic French dish. European sole appears in the U.S. by other names; the poaching process is the distinguishing factor regarding this dish. If you have fresh fennel, you might cook the fish on a rack formed by the stems. 6 fillets of sole, flounder or other firm white fish
Salt and pepper
2 tablespoons butter
6 tablespoons minced onions or shallots
2 celery ribs, chopped
2 leeks, chopped
1 carrot, scraped and chopped
1 cup dry white wine

Place half of the onions in an oiled 9 x 13-inch baking dish. Season fillets and place on top, putting the remaining onions over them. Sauté celery, leeks, and carrots in the butter for 3 minutes; put over onions. Add wine to cover ingredients. Place in a 350 degree oven for 8 minutes or until fish flesh flakes with a fork. Drain liquids from baking dish and reduce by half. Pour over fish and serve.
Serves 6.

French Recipes. Spiral bound, 5-1/2 x 3-1/2", approx. 170 pages.
ISBN 9781932043471

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