Sole And Green Tomatoes In Cornmeal has a Out of this world taste.The Butter and Cheese gives the Sole And Green Tomatoes In Cornmeal Impressive taste. Must catch it
Minced fresh tarragon/1/4 teaspoon dried tarragon
Finely ground cornmeal
1⁄2 Cup (8 tbs)
1⁄2 Teaspoon, cracked
Grated parmesan cheese
2 , sliced into wheels
Rinse sole, pat dry.
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.