Sole Florentine Aux Champignons Recipes
SOLE FLORENTINE
This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.
Provided by Graymare47 252632
Categories < 60 Mins
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
- Put flour on a paper plate.
- In a separate low dish, mix the water with the beaten eggs.
- Dust the filets with flour, then dip both sides in the beaten egg.
- Fry gently on each side until fish laked easily.
- Remove fish to a heated plate.
- Add the rest of the butter and lemon juice to the frying pan.
- Add the spinach, turning gently until just "wilted".
- Serve spinach under each serving of fish.
CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)
From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.
Provided by IngridH
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
- Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
- Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
- Place the toasts under the broiler, just until the top starts to brown. Serve immediately.
PORK AUX CHAMPIGNONS (FRENCH PORK WITH MUSHROOMS)
This definitely company-worthy & easy-to-fix recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, "The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors." Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. *Enjoy* ! *Edited To Add* In response to reviewer comments, I added the word *whole* to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-)
Provided by twissis
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
- Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
- Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
- Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.
TROUT WITH MUSHROOM SAUCE ( TRUITES AUX CHAMPIGNONS)
A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8
Provided by pammyowl
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
- Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
- Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.
Nutrition Facts : Calories 631.6, Fat 50.1, SaturatedFat 26.5, Cholesterol 218.9, Sodium 262.6, Carbohydrate 5.6, Fiber 1.1, Sugar 2.1, Protein 37.1
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- Heat the wine in a large frying pan over medium heat and add 2 tablespoons of the butter. When the butter melts, stir to mix. Add the fish fillets in a single layer, adjust the heat to maintain a gentle simmer, and cook just until the fillets start to flake when prodded with a fork, 4-5 minutes, depending on their thickness. They will finish cooking in the oven. Carefully transfer the fillets to a plate. If you purchased fillets with the skin attached, let cool until they can be handled, then carefully remove the skin.
- To make the sauce, melt the butter in a saucepan, over medium-low heat. Stir in the flour and continue to stir, allowing the mixture to brown slightly without burning, for about 5 minutes. Whisk in the hot milk, little by little. When all the milk is added, whisk in the poaching liquid and continue to whisk until the sauce is smooth and creamy, 3-5 minutes. Add both cheeses and stir until melted. Season to taste with nutmeg and pepper and set aside off the heat.
- Rinse the spinach and put in a large saucepan with just the rinsing water clinging to the leaves. Cover, set over medium heat, and cook until wilted and tender, about 5 minutes. Drain well, squeeze gently in a kitchen towel to remove the excess moisture, and chop roughly. Mix the spinach with the remaining 2 tablespoons butter and season with lots of pepper.
- Preheat your broiler. Butter a broiler proof oven dish just large enough to accommodate the spinach and fish. Spoon the spinach into the dish, spreading evenly. Arrange the fillets in a single layer on top of the spinach. Pour the sauce over the top, then sprinkle evenly with the Parmesan. Broil until the cheese is browned and bubbling, 3- 5 minutes. Serve hot.
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