Sole in Wine Sauce, Hungarian-Style |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Recipe comes from Junior League of Fargo, North Dakota/Minnesota Cookbook. I added the Parmesan cheese idea to this dish. Ingredients:
1/2 lb white mushrooms or 1/2 lb cremini mushroom |
4 medium cold cooked potatoes, sliced |
2 tablespoons butter |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1 teaspoon paprika |
2/3 cup white wine |
1 cup sour cream |
2 lbs fresh sole fillets |
5 tablespoons parmesan cheese |
chopped parsley, if desired |
snipped chives |
Directions:
1. Wash mushrooms, trimming off stem ends and slice lengthwise.
2. In buttered 8 by 12 baking dish arrange potatoes, top with mushrooms, dot with butter and sprinkle with half salt, pepper and paprika. Pour wine all over and spread with half the sour cream.
3. Arrange pieces of Fish on sour cream and sprinkle with rest of salt pepper and paprika.
4. Top with remaining sour cream.
5. Bake 30 to 40 minutes or until fish is done.
6. Top with parsley and chives and a dash of parmesan.
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