Recipe - Pan-Fried Fillet Of Turbot With Sauce Vierge

6 sl Fresh mozzarella; (2 ounce)
1 One half cup Fresh bread crumbs
2 Cloves garlic
2 tablespoon Dijon mustard
1 Pinches black pepper
1 tablespoon Olive oil

HERB LEMON SAUCE
4 ounce Unsalted butter
2 Shallots; chopped
3 Shallots; chopped
One half teaspoon Chopped basil
One half teaspoon Chopped thyme
One half teaspoon Marjoram
Juice 1 lemon
Salt and pepper to taste

For the cheese, place bread crumbs, garlic, mustard, and pepper and process
until the mixture is smooth. Dredge the cheese in egg mixture then in the
bread crumbs. Then set a side. Once all the cheese is coated heat a large
saute pan with olive oil until smoking hot. Add the cheese and brown each
side well 2 to 3 minutes. Remove the cheese from the pan and place on a
tray.

For the sauce, place butter in a medium size saute pan and on high heat
bring the butter up to a boil. Once butter is boiling add shallots, garlic,
and herbs into the mixture. Add lemon juice and salt and pepper. Pour over
the cheese and serve hot.

This can be served as an appetizer or an entree. Make this dish when the
tomatoes are very ripe and full of flavor. I like to use yellow tomatoes
they are sweeter and have less acid. Again i like to serve this in a soup
plate since the sauce has a broth consistency.

Converted by MC_Buster.

Per serving: 197 Calories (kcal); 18g Total Fat; (81% calories from fat);
2g Protein; 8g Carbohydrate; 41mg Cholesterol; 126mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 3
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.