Fish Normandy Recipe
Ingredients
| 4 sole or whiting | ||
| Flour | 1/4 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Onion | 1 , finely chopped | |
| 3 apples, 2 chopped and 1 sliced | ||
| Lemon juice | 2 Tablespoon | |
| Sprinkle of cinnamon and nutmeg | ||
| Parsley | ||
| Calvados or Chabiis | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove the heads from the fish and remove the backbone.
Season the flour and roll the fish in the seasoned flour.
Heat 2 tablespoons of the butter and fry the chopped apples and chopped onions until soft.
Add lemon juice, cinnamon and nutmeg.
Put aside and keep warm in a hot serving dish Heat the remaining butter in the frying pan and cook the fish until tender.
Put on top of the apples and onions on the serving dish and garnish with apple slices and parsley, pour over 2 or 3 tablespoons of Calvados or Chablis.
Season the flour and roll the fish in the seasoned flour.
Heat 2 tablespoons of the butter and fry the chopped apples and chopped onions until soft.
Add lemon juice, cinnamon and nutmeg.
Put aside and keep warm in a hot serving dish Heat the remaining butter in the frying pan and cook the fish until tender.
Put on top of the apples and onions on the serving dish and garnish with apple slices and parsley, pour over 2 or 3 tablespoons of Calvados or Chablis.
Chef
