member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Genia Revels      

Recipe Categories:

    Fillet of sole from Madison's Café


    Source of Recipe


    Friends

    List of Ingredients




    1/2 cup milk
    1 egg
    all-purpose flour
    1 cup seasoned dry bread crumbs
    4 (6oz.)Atlantic sole fillets
    2 cups chicken broth
    2 fresh lemons, squeezed for about1/4 cup juice
    6 T. butter
    1/2 cup white wine
    Salt
    Ground black pepper
    Vegetable oil for deep-frying
    1 cup provel cheese
    4 spears steamed broccoli

    Recipe



    Whisk together milk and egg; place in wide dish. Set aside.
    Fill a plate with enough flour to dredge fish. Pour bread crumbs into another plate.
    To bread the fish; Coat each fillet with flour, then dip into egg mixture and dredge in bread crumbs. Set aside.
    To make sauce:
    Stir together chicken broth and lemon juice in medium saucepan; bring to a boil over medium heat.
    While broth is heating, melt butter in a separate saucepan. Add 3 T. flour to make a roux; whisk until smooth. When broth boils, whisk in roux. Let mixture return to a boil; add wine. When sauce returns to a boil again, remove from heat. Add salt and pepper to taste.

    To cook fish: Heat oil in deep-fryer to 325º. Deep-fry fillets about 6 minutes. ( the restaurant deep-fries it's fillets but notes you may also bake the fish. Place the breaded fillets in an ovenproof pan coated with non-stick cooking spray; bake at 350º about 25 minutes, until fish is firm and golden. )
    When fish has finished cooking, reheat sauce if necessary. Place 1 fillet on each of 4 plates. Top each fillet with shredded cheese, then wine sauce. Serve with steamed broccoli.
    Note: The sauce improves in flavor if made ahead and allowed to refrigerate overnight


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â