Page 44 - CRCCE0522

Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Dover Sole over

Wilted Spinach & Rice Pilaf

in Saffron Sauce

3 or 4 Dover Sole fillets per person.
2 cups fish stock or clam juice for steaming.
2 cup spinach per person, Garlic chopped and Oil.

Rice Pilaf

Amount Measure Ingredient/Prep Method

1 tablespoon butter

1/2 cup onion, finely chopped

1/2 cup mushrooms, sliced

2 cups rice

2 1/2 cups chicken broth

2 bay leaves

S & P to taste

• Preheat the oven to 350.
• Sauté the mushrooms and set aside.
• In a pot, melt the butter and stir in the on-ion. Sauté until the
onion is lightly browned. Add the rice. Cook, stirring fre-
quently for 3 to 4 minutes.

• Add the mushrooms and its water, the broth, bay leaves and
season with salt.

• Cover the pot and place in the oven and bake 15 minutes.
• Remove and rest at room temperature for 3-5 minutes.
• Fluff the rice with a fork and add (optional) some butter.

42 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION

5/4/22 2:06 PM
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CRCCE 0522.indd 42 5/4/22 2:06 PM