Fillet Of Fish With Zucchini Lorraine
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Fillet Of Fish With Zucchini Lorraine
  Fish    Zucchini    Vegetables    Eggs  
Last updated 6/12/2012 12:57:06 AM. Recipe ID 19507. Report a problem with this recipe.
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      Title: Fillet of fish with zucchini lorraine
 Categories: Main dish, Fish, Vegetables, Eggs
      Yield: 6 Servings
 
      6    Fish fillets (sole or
           Flounder are best)
      6    Very small zucchini, thinly
           Sliced
           Butter
  1 3/4 c  Cream
      2 ts Flour kneaded with 2 ts
           Butter
      2    Large egg yolks, lightly
           Beaten
      2    Shallots, peeled and minced
      1 ts Minced tarragon
      1 ts Minced chervil
      1 ts Minced parsley
      1 ts Lemon zest
      1 ts Dijon-type mustard
      1    Large lemon
 
  Prepare the fillets "as you like them"--either sauteed  in butter or
  poached in white wine.  Place fillets on a platter and keep them warm.
  Saute the zucchini slices in 2 tablespoons butter until barely tender
  and arrange over the fillets.  Keep warm.  Heat the cream slightly,
  blend in the flour and butter, add the shallots, herbs, lemon zest
  and mustard, and stir over low heat until the sauce is thick.  Beat
  in the egg yolks and stir over very low heat until the sauce is
  thick, but do not let it boil or it will curdle.  Stir in the juice
  from the lemon, spoon the sauce over the hot fish and vegetables, and
  serve immediately.
                                          TARR, Yvonne Young
                                          The Squash Cookbook
                                          Wings Books.  Avendel,
                                          New Jersey MM Format by John
  Hartman Decorah, Iowa 21 July 1996
 




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Recipe ID 19507 (Apr 03, 2005)

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