Tilapia Florentine

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

 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.