Crappie Paysanne

Oxmoor House
2 to 4 servings


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1 1/2 pounds crappie fillets
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons butter or margarine, divided
2 medium carrots, thinly sliced
2 medium onions, thinly sliced
1 tablespoon chopped fresh parsley
1 cup white wine
1 tablespoon all-purpose flour
1 tablespoon butter or margarine, softened


Rinse fish thoroughly in cold water; pat dry. Brush fish with lemon juice; sprinkle with salt and pepper. Set aside.

Cut out a 9-inch circle of unglazed brown paper. (Do not use recycled paper.) Puncture paper once with a fork; grease heavily, and set aside.

Melt 1 1/2 teaspoons butter in a 9-inch skillet; add carrots and onions. Cover, and cook over medium heat until vegetables are tender; uncover, and dot with 3 teaspoons butter. Place fish on top of vegetables; add parsley and wine. Cover skillet with prepared paper.

Bring mixture to a boil; reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Transfer fish and vegetables to a warm serving platter, reserving wine sauce in skillet.

Combine flour and softened butter in a small mixing bowl; mix well, and stir into remaining wine sauce in skillet. Cook over low heat until thickened.

Pour wine sauce over fish and vegetables. Serve immediately.

Created date

February 2010