Fillet of sole over celery

1 Servings

Ingredients

Quantity Ingredient
2 Center stalks of celery; sliced, leaves left whole
1 tablespoon Poulet gold or fish stock; (clam juice)
2 teaspoons Butter; sweet (unsalted)
1 teaspoon Green peppercorns in brine; drained
1⅜ teaspoon Kosher salt
1 6 ounce fillet of sole; cut in strips
1¼ teaspoon Lemon juice; fresh
¼ teaspoon Celery seed

Directions

1. Place sliced clery, broth, butter, peppercorns, and salt on a dinner plate. Cover with microwave plastic wrap. Cook at 100% for 2 minutes.

2. Remove from oven. Uncover and scatter celery leaves over mixture. Place fish evenly spaced, on top of celery. Sprinkle with lemon juice and celery seeds. Cover tightly with plastic wrap. Cook at 100% for 1 minute. (if using a small oven, cook for 2 minutes.) To Serve . .Double ingredients. Divide ingredients equally between 2 plates. Proceed as for single serving, heating broth mixture simulataneously, using a rack for 4 minutes. Cook fish as in step 2 for 2 minutes.

Serving Ideas : Beautful colors, very light, especially good NOTES : Julia Child has said that Barbara Kafka is the one chef that turned the MicroWave into a useful tool of the professional chef.

Recipe by: Barbara Kafka/formatted by tpogue@...

Posted to recipelu-digest Volume 01 Number 645 by Terry Pogue <tpogue@...> on Jan 30, 1998

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