Shipside Sole Semiramis

Ingredients

• 6 (6-ounce) lemon sole fillets
• 1 cup flour
• Y2 teaspoon salt
• % cup toasted almonds
• 1 egg, lightly beaten
• 4 tablespoons butter
• Ya cupoil
• 3 lemons

Method

1. 1

   Divide the fillets into two strips each, cutting lengthwise.

2. 2

   Mix the flour with the salt and pepper and dredge the fish in the mixture.

3. 3

   Combine the egg with 1 tablespoon water and stir to mix.

4. 4

   Dip the floured fillets in this egg wash.

5. 5

   In a large skillet, melt the butter over low heat; remove the butter’s milky sediment and discard.

6. 6

   Add the oil to the clarified butter and sauté the fillets over medium heat until golden and flaky, testing after 3 minutes.

7. 7

   Place the Creamed Mushrooms on one side of a large serving platter; then place the sautéed fish on top of the mushrooms.

8. 8

   Place the Wild Rice Radisson on the opposite side of the plate.

9. 9

   Sprinkle with toasted almonds and parsley.

10. 10

    Cut the lemons in half and add as garnish.

11. 11

    Serve at once.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 53. The excerpt below is the record exactly as published.

SHIPSIDE SOLE SEMIRAMIS 6 (6-ounce) lemon sole CREAMED MUSHROOMS fillets WILD RICE RADISSON 1 cup flour (see second page following) Y2 teaspoon salt % cup toasted almonds Y4 teaspoon white pepper 3 tablespoons chopped 1 egg, lightly beaten parsley 4 tablespoons butter 3 lemons Ya cupoil

Cook this with the app: pantry check, scaling, and the assistant.