Sole And Green Tomatoes In Cornmeal
|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|
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.