More than six hundred recipes for both fresh and saltwater fish from around the world are accompanied by illustrated guidelines on buying, storing, cleaning, preparation, and servingDo the same thing but surround the sole fillets with shrimp, mussels, and mushrooms, cover with the wine sauce, and glaze ... The true sole, the Dover sole, is only available frozen here (though a few fine restaurants fly it in fresh), and in thatanbsp;...
|Title||:||Cooking Fish and Shellfish|
|Author||:||Ruth A. Spear|
|Publisher||:||Ballantine Books - 1984-08-12|