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January 2019

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Filets Of Sole Riviera Recipe

Filets Of Sole Riviera recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Filets Of Sole Riviera recipe  PDF


3 lg 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 lg Green peppers, roasted,
seeded and amp cut into strips 3 lg Red peppers, roasted,
seeded and amp cut into strips Freshly ground black pepper 4 T Sweet butter
ACHOVY BUTTER 8 T Sweet butter, softened
2 t Anchovy paste
1 T Lemon juice
GARNISH 6 Rolled anchovy filets
Quartered lemons Finely minced parsley 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.

Filets Of Sole Riviera recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
852 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Filets Of Sole Riviera recipe  PDF   Easy Bread recipes RSS   New

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