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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