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(1)

Filet of Sole Rive Gauche

Ingredients
  • 4 filets of sole
  • salt and pepper
  • 1/4 cup flour
  • 1/4 cup butter, melted
  • 1/4 cup butter, melted
  • 1/2 pound fresh mushrooms, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
Instructions

Coat the filets with flour seasoned with salt and pepper to taste. Melt the first 1/4 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 1/4 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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