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Fish Fillets Paysanne

2 Carrots -- sliced
3 tb Parsley -- chopped
2 Onions -- sliced
4 Fish fillets--any variety
3 tb Butter
1 c White wine
1/2 ts Salt
1 tb Flour
1/4 ts Pepper


Cook carrots and onions slowly in 1 T butter. When tender, add 1 T butter, salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until reduced to 1/2 original quantity and thicken by creaming together remaining 1 T butter with flour. Bring to a boil, moving pan around instead of stirring mixture to combine it. Pour over fish.


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