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January 2019

Lamb Recipes

Lamb Recipes

Postrio's Roasted Rack Of Lamb with Black Olive Sauce

Postrio's Roasted Rack Of Lamb with Black Olive Sauce Recipe
SAUCE 4 Garlic cloves, peeled and ...

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Poisson a La Provencale Recipe

Poisson a La Provencale recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Poisson a La Provencale recipe  PDF


2 lb Fish fillets
2 Onions
3 Garlic cloves
11 oz Fresh mushrooms
2 tb Olive oil
2 lb Fresh tomatoes
OR 1 cn Peeled tomatoes with most
of juice poured off (28 oz) 1 Fennel sprig
1 Bay leaf
Salt Pepper Tabasco sauce 1 Butter stick
1/4 c Cognac (opt)
Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly. Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10 minutes. Remove from heat and pass through a sieve or food mill (not a food processor). Add a dash of Tabasco. (Sauce can be made ahead and refrigerated.) Slice remaining mushrooms and saute for 3 5 minutes in appro imately 2 tablespoons butter. In a large saute pan, brown fish in butter. Pour warm cognac over fish and flambe. Place fish in baking dish, pour sauce over and garnish with sauteed mushrooms. Bake 15 minutes in a 400'F. oven. Serve with rice. Nutrition Analysis per Serving: 337 calories 18 grams fat 67.4 milligrams cholesterol 170 milligrams sodium 50 of calories from fat.

Poisson a La Provencale recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
187 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Poisson a La Provencale recipe  PDF   Lamb recipes RSS   Thumsb up

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4 lg California avocados, purchased ahead of time To allow for ripening, if necessary Salt to taste 1 c White onion, minced 4 Chiles serranos, minced 1/2 c Cilantro, finely chopped For the garnish: 1/2 Tomato, diced 1/4 c White onion, minced 4 To 6 sprigs cilantro, with leaves and a bit of stem From the Oa aca Mi teca region For the guacamole: Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy. Garnish with tomato, onion, and cilantro. Serve with corn tortilla...

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