Tilapia Florentine
1 pc Tilapia
TT White Pepper
½ c Clam or fish Stock
6 tb White Wine, dry
½ cup Spinach
2 oz fresh butter
TT PARSELY TT Lemon Juice TT Paprika Lemon garnish
Dredge fish in flour
Then in bowl with 3 eggs 2 oz milk parm cheese parsley s & p to taste
fish in sauté pan. Sprinkle with
pepper. Add stock and white wine and bring to a boil; reduce heat.
Simmer covered for 5 minutes. Remove fish with slotted spoon;
Reserve broth. Cover reserved fish and keep warm. Clean spinach and remove stems. Spin dry. Sauté in butter olive oil and season with fresh lemon white wine & salt & pepper. Arrange reserved spinach on plate; sprinkle with lemon juice. Top
with fish, then sauce. Sprinkle with paprika and garnish
with lemon. IF DESIRED SAUCE CAN BE THICKEN W/ ROUX OR JUICE TOPPED WITH LEMON BUTTER WINE MIXTURE…YOUR CALL…YOU’RE THE CHEF!
POTATOES LYONNAISE
2 cups of sliced potatoes (round Yukon gold)
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced onion 1 tbsp. olive oil
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. sliced onion 1 tbsp. olive oil
1/4 c. chopped parsley
Peel and halve potatoes, then steam them (or micro for 3-4 mins) until tender, approximately 10 minutes in water. Cut potatoes into 1/4 inch thick slices. Melt butter in a large skillet. Add potato slices and cook for 15 minutes, shaking pan periodically. After 10 minutes, add salt and pepper; turn potatoes. In a small skillet, sauté onions in olive oil until browned.
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