Shirley's Recipes

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~google]] &mdash; [-12 March 2015, 12:34-]
>>messageitem<<
I want to see what what it feels like to have a thousand dollars in bitcoins. My bitcoin donation address is 3FsNSHj1HTvmTiKdr7NAFBpUo7CGVgsHNe lettheloveflow2015@gmail.com
>><<

Servings: 2\\

Attach:SoleMeuniere.jpg\\

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Maka]] &mdash; [-04 May 2014, 00:02-]
>>messageitem<<
Vanessa, I make it a rule of thumb that if I don't live around an ocean, I buy forzen. Obviously it is not as great as fresh...but neither is living in the mid-west compared to the coast!And my kids don't do great with seafood, so we stick with wild-caught salmon, tilipia, and shrimp. all forzen and pretty cheap...i usually buy at Aldi.
>><<

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Rocky]] &mdash; [-19 January 2012, 09:15-]
>>messageitem<<
We've ariverd at the end of the line and I have what I need!
>><<

Name: Sole Meuniere\\
Key Ingredient: sole fillets\\
Preparation: saute\\
Cuisine: French\\
Source: Newspaper\\
Food Group: fish\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: :25\\
Servings: 2

2 tablespoons finely chopped parsley\\
1 shallot, peeled and minced\\
1 clove garlic, peeled and minced\\
4 sole fillets\\
1/4 cup flour\\
Salt, to taste\\
Freshly ground black pepper, to taste\\
2 tablespoons oil, divided\\
1 tablespoon butter\\
Juice of half a lemon

Combine parsley, shallot and garlic, set aside.\\
Dredge sole in flour and shake off excess. Season with salt and pepper.\\
Heat 1 tablespoon oil in a heavy 9-inch skillet over medium heat; saute 2 fillets at a time, about 2 to 3 minutes on each side. Remove from skillet and keep warm; heat remaining oil and repeat with remaining sole.\\
Pour oil out of pan and add butter. Add parsley mixture and cook, stirring for 1 minute; add lemon juice and heat through, 30 seconds to 1 minute. Garnish sole with sauce.