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 | TILAPIA FRANCAISE ALA' LYDIA |
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| Lydia changed a veal recipe to achieve this. This has a soft, coating with a light lemon accent to the sauce. An icy-cold Johannesburg Riesling or Gewürztraminer goes well with this! |
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| Ingredients: |
3/4 lb Tilapia
1/2 cup+ Flour
2 Eggs
2 T grated Parmesan and/or Pecorino Romano
1/2 T Chopped fresh parsley
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1/2 t salt
1/4 t pepper
1.5 T Olive Oil
1.5 T Unsalted Butter
1 T Lemon juice
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| Procedures: |
Tom combines the eggs, cheese, parsley, salt and pepper in a bowl and beats it until frothy and thick.
Lydia takes the tilapia and stirs it in the egg mixture, coating it completely.
Lydia 2coats each piece of tilapia in flour.
Lydia sauté's each piece of coated tilapia, a few at a time, in the oil and butter, 1 1/2 to 2 minutes a side until nicely browned, removing cooked pieces to a platter.
When all pieces have been cooked, Tom adds the lemon juice.
Lydia reduces the sauce while Tom opens the wine.
The tilapia pieces are served to the plates and the sauce is poured over them.
Tom pours the wine! |
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| Notes: |
2015-02-01: for the two of us, with stewed tomatoes and avocado/mandarin oranges.
2014-07-16: served with broccoli salad.
2012-04-02: We adapted this from a veal recipe.
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02/11/2015
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