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White Fish In Puff Pastry

1 pound roe white fish fillet
3 table spoons sweet butter
1 table spoon lemon juice
1/3 table spoon salt
1/4 table spoon ground black pepper
1/3 table spoon fresh parsley chopped
6 puff pastry cooked baskets
1 cup ranch vegetable light deep (T.Marzetti recommended)
1 cup saute mushrooms

Wash and soak fish fillet in cold water for 1 hour. Malt butter in skillet and add lemon juice, salt, pepper and parsley. Drain fish fillet and arrange in the skillet and cook over moderately low heat 6-10 min or until done. Slice fillet and put into baked puff pastry baskets. Fill with ranch vegetable dip. Garnish with saute mushrooms and serve hot.

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