the light NW breeze continues and the warm ocean invites evryone to enjoy the water
SOLE WITH SPINACH & MUSHROOMS
Sole filets - 2 LB. cut into thin slices
Mushrooms 1 lb - sliced thin
Spinach - fresh stemmed
Butter - 4 TBL
Plain yogurt, Greek
Chervil, fresh - chopped ¼ cup
Lemon - 1 sliced
Kosher salt
Black pepper fresh ground
Melt butter in skillet at medium. Sautee mushrooms with chervil for about 5 minutes
Preheat oven to 425 cut foil into 12” squares., make a bed of spinach on each and lay the sole over . Cover with mushrooms. Sprinkle on salt and pepper and lay on another covering of spinach.
Fold the foil into packets and place on a baking sheet. Bake for about 8 minutes
When serving open packets and spoon on a scoop of yogurt with a slice of lemon .
No comments:
Post a Comment