Pistachio Fillet of Sole
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Features of Pistachio Fillet of Sole
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Non-vegetarian dish. Served as main course
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Region of Pistachio Fillet of Sole
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British
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Ingredients for Pistachio Fillet of Sole (Click here for measurement conversion)
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Sole fillets - 8, each 1/2 inch thick
Milk - 0.25
Salt - to taste
Pepper - to taste
Pistachios - 1.25 cups, finely chopped
Bread crumbs - 1.25 cups
Egg - 2, beaten
Butter - 4 Tablespoons
Oil - 1.5 Tablespoons
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Method for making Pistachio Fillet of Sole
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In a shallow bowl, take eggs and milk and whisk together. Place the flour in a flat dish. Mix the nuts and bread crumbs together. Coat each filet in flour and then egg mixture. After that coat it in the nut and bread crumb mixture. Press gently on filets so the nuts and breads will stick. Heat half the butter and half oil in a large fry pan. Add each fillet at a time. Cook about 3 - 4 minutes on each side of a fillet. Serve immediately.
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