12-20-2004, 12:11 AM
[left][size 4][font "Times New Roman"][#000000]Roman style Fluke [/#000000][/font][font "Times New Roman"][#000000]Franchisee[/#000000][/font][/size][/left] [left][font "Times New Roman"][#000000]1 lb. of your favorite flatfish (Fluke)
3 medium eggs beaten
2 Tsp. of chopped flat Italian parsley
1/2 cup of Wondra flour for dredging
1/2 cup of blended oil
1/4 cup of Locattelli Romano grated cheese
Juice of 1 lemon
1 cup of chicken stock or broth
1/2 cup of dry white wine
2 Tbs. whole butter
Salt and pepper to taste.[/#000000][/font][/left] [left][font "Times New Roman"][#000000]Heat your oil in a non-stick sauté pan. In a bowl, add the eggs and the Romano cheese and beat together. Dredge your fish fillets in the flour and place in the egg mixture. Place the fillets in the hot oil and cook until slightly brown on the first side and turn over, cook two minutes more. Remove the fillets on to a paper towel and drain excess oil. Remove oil from your pan and add wine. Let reduce by half and add chicken broth, lemon juice, salt and pepper. Let that mixture reduce by half and place your butter, that has been coated with a 1/2 Tsp. of flour, into the sauce, while swirling rapidly. Add your fish to the pan and cook for three minutes more or until the sauce reaches your desired consistency. Add parsley at the last moment and serve. [/#000000][/font][/left]
[signature]
3 medium eggs beaten
2 Tsp. of chopped flat Italian parsley
1/2 cup of Wondra flour for dredging
1/2 cup of blended oil
1/4 cup of Locattelli Romano grated cheese
Juice of 1 lemon
1 cup of chicken stock or broth
1/2 cup of dry white wine
2 Tbs. whole butter
Salt and pepper to taste.[/#000000][/font][/left] [left][font "Times New Roman"][#000000]Heat your oil in a non-stick sauté pan. In a bowl, add the eggs and the Romano cheese and beat together. Dredge your fish fillets in the flour and place in the egg mixture. Place the fillets in the hot oil and cook until slightly brown on the first side and turn over, cook two minutes more. Remove the fillets on to a paper towel and drain excess oil. Remove oil from your pan and add wine. Let reduce by half and add chicken broth, lemon juice, salt and pepper. Let that mixture reduce by half and place your butter, that has been coated with a 1/2 Tsp. of flour, into the sauce, while swirling rapidly. Add your fish to the pan and cook for three minutes more or until the sauce reaches your desired consistency. Add parsley at the last moment and serve. [/#000000][/font][/left]
[signature]