Recipe - Floundersole Poach R T

2 pound Sole Fillets, or flounder
1 tablespoon Lemon Juice
3 tablespoon Nonfat Milk, or skim
One half cup Mushrooms, cut or sliced up
1/8 teaspoon Salt
One fourth teaspoon Nutmeg
One half teaspoon Paprika

**There was barely enough liquid to poach Three fourths pound of fish in. I would
definitely increase the liquid poaching ingredients.**

Combine lemon juice and milk with One half C water in a skillet and bring to a
boil. Add fillets and poach for 3 min. Remove fillets to shallow baking
dish. Simmer liquid until it boils down to half. Add mushrooms and cook for
2 min. Stir in remaining ingredients. Pour mushroom mixture over fillets.
Brown under broiler for 1 min.

Yields: 4 servings

Selection: Depending on the species, the sizes of flounder and sole vary
greatly. They are sold either dressed whole or as fillets,which may weigh
from 4 12 ozs. Purchase One half pound whole fish or 1/3 pound fillets per serving.

Preparation: The appeal of both flounder and sole is its firm, white flesh,
fine texture and delicate flavor. They are successfully fried, baked,
broiled and stuffed.

AKA: Sand dabs, Greenland turbot, blackbacks, plaice.

What is it?? Is it flounder or is it sole? In this country (US), it is
almost always flounder, even if it is called sole. Several species of
flounder are harvested by otter trawl from the Atlantic, Pacific an Gulf
Coasts and are available yearround. The most commonly harvested is the
west coast's "doversole". True sole is imported from France and England.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com Any typos are due to my possessed computer !!

This was quite good!

NOTES : Cal 42.5, Fat 0.4g, Carbs 1.5g, Dietary Fiber 0.2g, Protein 8.1g,
Sodium 101mg, CFF 8.2%.
Recipe by: Try Foods International, Inc Posted to Digest eatlf.v097.n067
by Reggie Dwork reggie@reggie.com on Mar 12, 1997