Fillet of Sole over Celery

* Exported from MasterCook Mac *

Fillet of Sole over Celery

Recipe By : Barbara Kafka/formatted by tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1 3/8 teaspoons kosher salt
1 6 ounce fillet of sole -- cut in strips
1 1/4 teaspoons lemon juice -- fresh
1/4 teaspoon celery seed

1. Place sliced celery, 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
simultaneously, using a rack for 4 minutes. Cook fish as in step 2
for 2 minutes.


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Per serving (excluding unknown items): 71 Calories; 8g Fat (95%
calories from fat); 0g Protein; 1g Carbohydrate; 20mg Cholesterol;
2710mg Sodium

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.