Preparation / Directions:
In greased baking dish, place onions, mushrooms and juice, parsley, folded or rolled fillets, salt, and pepper. Add wine and clam juice. Cover with wax paper and bake at 400F for 30 minutes. Remove fillets to heated serving dish and keep warm.
In small saucepan, heat butter. Stir in flour. Add liquid from baked fish and cook, stirring until smooth and thickened. Stir in lemon juice and sour cream. Cook over low flame for 5 minutes. Pour over fillets. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
|
