ABSTRACT
Fillet of Sole in Tarragon Butter
Step One:
2 Tbsp. butter
3/4 cup sliced mushrooms
1 small onion, chopped
Melt butter in large fry pan and sauté mushrooms and onion for 5 minutes.
Step Two:
1 lb. fillet of sole, patted dry with paper towels
1/4 cup vermouth
2 Tbsp. butter
1 tsp. tarragon
salt and pepper to taste
Preheat oven to 350°F. Lightly grease 2 au gratin dishes. Arrange fillets in dishes. Pour vermouth over fish and dot with butter. Season with salt, pepper, and tarragon. Spoon mushroom mélange over fish, cover with foil, and bake for 35 minutes.
