Recipe - Filet Of Sole Rive Gauche

4 Filets of sole
Salt and pepper
One fourth cup Flour
One fourth cup Butter; melted
One fourth cup Butter; melted
One half pound Fresh mushrooms; cut or sliced up
1 tablespoon Lemon juice
1 tablespoon Chopped parsley

From: rgroup@aardvark.ucs.uoknor.edu (FRECH,ROGER)

Date: Fri, 29 Jul 1994 18:50:34 GMT
This is a recipe that I have used with any fish such as Ocean Perch or
roughy. It is quite good. It came from the RSVP cookbook produced by the
Junior League of Portland Maine.

Coat the filets with flour seasoned with salt and pepper to taste. Melt
the first One fourth cup butter and saute the filets for 2 minutes on each side or
until golden brown. Remove the filets from the pan and keep warm in oven.
Melt the second One fourth cup butter and saute the onion until transparent. Add
the mushrooms and cook for 2 minutes or until soft. Stir in the lemon juice
and parsley, seasoned with salt and pepper to taste. Pour sauce over the
fish and serve at once.

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