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Sole And Green Tomatoes In Cornmeal Recipe
|Sole fillets||8 Ounce|
|Minced fresh tarragon/1/4 teaspoon dried tarragon||1⁄2 Teaspoon|
|Finely ground cornmeal||1⁄2 Cup (8 tbs)|
|Black peppercorns||1⁄2 Teaspoon, cracked|
|Grated parmesan cheese||2 Ounce|
|Green tomatoes||2 , sliced into wheels|
Serving size: Complete recipe
Calories 1395 Calories from Fat 726
% Daily Value*
Total Fat 82 g126.5%
Saturated Fat 42.9 g214.7%
Trans Fat 0 g
Cholesterol 697.6 mg
Sodium 1761.6 mg73.4%
Total Carbohydrates 95 g31.7%
Dietary Fiber 8.7 g34.9%
Sugars 18.1 g
Protein 74 g147.2%
Vitamin A 71% Vitamin C 98%
Calcium 80.6% Iron 39.8%
*Based on a 2000 Calorie diet
In a deep, flat dish or pie pan, beat eggs with a fork.
Add tarragon to eggs.
In another flat dish, blend cornmeal with peppercorns and cheese.
In a cast iron skillet, heat 1 tablespoon butter over medium heat until foamy.
Pre heat oven to warm.
Dip slices of tomato (both sides) first into egg, then into cornmeal for a light coating (if a few spots get missed, it doesn't matter).
Put them to cook in butter, allowing 3 to 5 minutes a side.
When done, transfer to a platter in warm oven.
Repeat dipping steps with sole (you may need to add more butter, heating it until foamy again), and cook 3 to 4 minutes on each side just until golden, then serve.