Recipe - Fish Fillets Paysanne

2 Carrots cut or sliced up
3 tablespoon Parsley chopped
2 Onions cut or sliced up
4 Fish filletsany variety
3 tablespoon Butter
1 cup White wine
One half teaspoon Salt
1 tablespoon Flour
One fourth teaspoon Pepper

Cook carrots and onions slowly in 1 T butter. When tender, add 1 T butter,
salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and
cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until
reduced to One half original quantity and thicken by creaming together remaining
1 T butter with flour. Bring to a boil, moving pan around instead of
stirring mixture to combine it. Pour over fish. From "Pirate's Pantry"
formatted by Mary Dishongh Bowles.

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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip