| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Center stalks of celery; sliced, leaves left whole |
| 1 |
tb |
Poulet gold or fish stock; (clam juice) |
| 2 |
ts |
Butter; sweet (unsalted) |
| 1 |
ts |
Green peppercorns in brine; drained |
| 1 3/8 |
ts |
Kosher salt |
| 1 |
|
6 ounce fillet of sole; cut in strips |
| 1 1/4 |
ts |
Lemon juice; fresh |
| 1/4 |
ts |
Celery seed |
INSTRUCTIONS
1. Place sliced clery, broth, butter, peppercorns, and salt on a dinner
plate. Cover with microwave plastic wrap. Cook at 100% for 2 minutes.
2. Remove from oven. Uncover and scatter celery leaves over mixture. Place
fish evenly spaced, on top of celery. Sprinkle with lemon juice and celery
seeds. Cover tightly with plastic wrap. Cook at 100% for 1 minute. (if
using a small oven, cook for 2 minutes.)
To Serve . .Double ingredients. Divide ingredients equally between 2
plates. Proceed as for single serving, heating broth mixture
simulataneously, using a rack for 4 minutes. Cook fish as in step 2 for 2
minutes.
Serving Ideas : Beautful colors, very light, especially good
NOTES : Julia Child has said that Barbara Kafka is the one chef that turned
the MicroWave into a useful tool of the professional chef.
Recipe by: Barbara Kafka/formatted by tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 645 by Terry Pogue
<tpogue@idsonline.com> on Jan 30, 1998
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