Sole en Papillote “Festa Del Mare” from The Robert Carrier Cookbook by Robert Carrier
Flour fillets and season to taste with salt and freshly ground black pepper. Sauté fillets gently on each side in butter and olive oil. Add sliced mushrooms, prawns, cockles, finely chopped garlic...
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Ingredients
- 4 tablespoons frozen prawns
- salt
- freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 tablespoons mushrooms, thinly sliced
- flour
- 4 small sole, filleted
- ¼ pint double cream
- 1 clove garlic, finely chopped
- 1 tablespoon finely chopped parsley
- ¼ pint dry white wine
- 4 tablespoons cockles
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