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PrintFISH MILANESE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Skin the fillets with a sharp filleting knife. Remove any small bones and place the fillets in a large, shallow dish.
- Combine the vermouth, oil and bay leaf in a small saucepan and heat gently. Allow to cool completely and pour over the fish.
- Leave the fish to marinate for about 1 hour, turning them occasionally.
- Remove the fish from the marinade and dredge lightly with the seasoned flour.
- Dip the fillets into the beaten eggs to coat, or use a pastry brush to brush the eggs onto the fillets.
- Dip the egg-coated fillet into the breadcrumbs, pressing the crumbs on firmly.
- Heat the oil in a large frying pan. Add the fillets and cook slowly on both sides until golden brown.
- Cook for about 3 minutes on each side, remove and drain on paper towels.
- Pour the oil out of the frying pan and wipe it clean. Add the butter and the garlic and cook until both turn a light brown.
- Add the herbs, capers and lemon juice and pour immediately over the fish. Garnish with lemon wedges and sprigs of parsley.
INGREDIENTS
- 10 sole or plaice fillets
- 50 ml dry vermouth
- 2 bay leaf
- 100 ml sesame oil
- Salt and pepper
- Seasoned flour for dredging
- 4 eggs, lightly beaten
- Dry breadcrumbs
- Sesame Oil for shallow frying
- 7 tablespoons butter
- 2 clove garlic, crushed
- 3 teaspoons chopped parsley
- 3 tablespoons capers
- 2 teaspoon chopped fresh oregano
- Juice of 1 lemon
- Salt and pepper
- Lemon wedges and parsley to garnish
9 comments for “Fish Milanese”
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