Recipe - Skillet Sole A La Bonne Femme (Slenderized And Simplified)

2 teaspoon Butter or margerine
One half cup Dry sherry or dry white wine
4 ounce Sliced mushrooms
3 tablespoon Minced onion or 1 tablespoon
dried onion flakes
1 pound Fillets of sole or flounder;
fresh or defrosted
Salt; or butterflavored
salt, freshly ground
pepper, and Tarragon to
taste
One half teaspoon Monosodium glutamate
(optional)
1 cup Skim milk
2 tablespoon Allpurpose flour
Paprika
2 tablespoon Minced fresh parsley

FROM: THE INTERNATIONAL SLIM GOURMET COOKBOOK, BY BARBARA GIBBONS

Combine the butter with 1 tablespoon of the wine in a nonstick skillet. add
mushrooms. Cook and stir over high heat until liquid evaporates and
mushrooms begin to brown in the remaining fat. Remove mushrooms and set
aside. Put onion and remaining wine in the skillet. Add the fish fillets in
a single layer. Sprinkle lightly with the seasonings. Simmer, uncovered,
over low heat about 58 minutes, depending on thickness of fillets, until
fish is opaque and most of the wine has evaporated (add a little more wine
or water if it threatens to evaporate completely). Spoon wine over fish
while it simmers. Stir milk and flour together, then stir into the
simmering skillet and cook until sauce simmers again and thickens. Sprinkle
browned mushrooms on top of fillets; top with paprika and parsley. Heat
through. Serve from the skillet. Four servings, about 160 calories each.

NOTES: possible substitutions for the monosodium glutamate; 1 teaspoon dry
savory, 1 teaspoon celery seeds.

I prefer to remove the fish from the skillet while making the sauce. When
it is thickened and bubbling, add fish back. Posted to Digest
eatlf.v097.n173 by "Tina D. Bell" tdbell@altair.csustan.edu on Jul 9,
1997