sauteed some shallots in oil withe a few slices of prosciutto and then seared a few fillets of sole, then added lemon zest, garlic, oyster mushrooms, black trumpet mushrooms, chopped artichoke hearts and olives, and a fair amount of white wine, put in the oven and let reduce.
[note: would have been much better with chicken, the sole didn't hold up that well. also, using less wine with chicken stock and reducing would have made the flavor much better.]
Monday, July 14, 2008
baked sole in white wine with mushrooms and olives
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