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Filets Of Sole Riviera

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Eggs, Grains Fish 6 Servings

INGREDIENTS

3 Tomatoes
Salt
12 4" filets of sole
Milk
1/2 c Flour
Freshly ground white pepper
3 Eggs, lightly beaten
2 c White bread crumbs
6 T Oil
3 Green peppers, roasted
seeded & cut into strips
3 Red peppers, roasted
seeded & cut into strips
Freshly ground black pepper
4 T Sweet butter
8 T Sweet butter, softened
2 t Anchovy paste
1 T Lemon juice
6 Rolled anchovy filets
Quartered lemons
Finely minced parsley

INSTRUCTIONS

Do not peel the tomatoes; cut them into thick slices and sprinkle  them
with salt.  Let them drain on a large plate for 30 minutes. Dip  the
filets in milk. Dry them lightly with paper towels. Season the  flour
with salt and white pepper; dip the filets in the seasoned  flour;
transfer them to the beaten eggs and cover them well, then  coat them
thoroughly with bread crumbs.  Place the filets on a large  platter and
refrigerate for 1 hour. Twenty minutes before you plan to  serve, heat
3 T of olive oil in a large skillet; add the roasted  pepper strips.
Cook for 2 or 3 minutes over high heat.  Season them  with salt and
black pepper. Transfer them to a serving platter and  keep them warm.
Set the pan aside. In another skillet heat the 4 T of  butter with 2 T
of oil. Add the filets, two at a time, and saute them  over medium heat
for 3 minutes. Turn them over carefully without  breaking through the
coating and saute for 3 to 4 minutes more.  Regulate the heat so as not
to burn the fat. While the sole is  sauteeing, add a little more olive
oil to the pan in which you  sauteed the peppers. Add the tomato slices
and cook them quickly  until they are heated through (about 2 minutes).
Remove the pan from  the heat. As soon as the filets are done, place
them on the bed of  peppers. Top the filets with the tomato slices,
decorated with the  anchovy filets. Surround the platter with quartered
lemons and  sprinkle with parsley. In a small saucepan melt the
softened butter  over very low heat; add the anchovy paste and lemon
juice. Pour the  anchovy butter over the sole and tomatoes and serve
immediately.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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