Manual

18
SOLE (FLOUNDER) MEUNIÈRE
Makes 6 servings
6 sole or (flounder) fillets, (about 2 pounds)
¼ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground white pepper
4 tablespoons unsalted butter, divided
2 tablespoons vegetable oil
½ cup white wine
1 tablespoon fresh lemon juice
Zest of one lemon, finely chopped
1 tablespoon chopped parsley
Cut each fillet in half on the diagonal (this will make the fillets easier to turn).
Combine flour with salt and pepper in a flat bowl; lightly coat fillets, shaking
off excess. Preheat Cuisinart
®
Electric Skillet to 325°F.
Melt 2 tablespoons butter and combine with oil. Cut the remaining 2 table
-
spoons butter into 8 pieces and set aside to chill in refrigerator. Pour ½
the olive oil and melted butter mixture into Skillet and stir to coat surface.
Add each fillet and cook for about 3 minutes or until the bottom is lightly
browned. Turn over carefully with a spatula and cook the other side for
1 to 2 minutes, depending on the thickness.
Remove fillets and keep warm. Add wine to Skillet and stir to reduce for I
minute. Add lemon juice and the pieces of cold butter; stir gently as sauce
thickens slightly. Add lemon zest and parsley. Serve over fillets.
Nutritional information per serving:
Calories 270 (47% from fat) • carb. 3g • pro. 29g • fat 14g • sat fat 6g
• chol. 93g • sod. 347mg • calc. 35mg • fiber 0g
PENNE ALLA VODKA
Makes 8 servings
1 pound penne pasta
4 teaspoons extra virgin olive oil
½ cup chopped onion
3 cloves garlic, peeled and minced
1 can (35 ounce) Italian plum tomatoes with juices
(unsalted if possible)
½ cup vodka
2
⁄3 cup heavy cream
¼ teaspoon kosher salt
¼ teaspoon hot pepper flakes (to taste)
2 tablespoons freshly chopped parsley
Cook pasta according to package directions, drain, and reserve.
Preheat Cuisinart
®
Electric Skillet to 200°F; add oil and stir to coat surface.
Add onion and cook until softened, about 3-5 minutes. Add garlic and stir
1 minute; do not let burn. Add tomatoes, chopping them up with a spoon.
Bring to a boil; lower heat to simmer and cook uncovered until slightly thick
-
ened, about 10 minutes.
Add vodka; simmer 2 to 3 minutes. Add cream; simmer 2 minutes. Season
with salt and hot pepper flakes.
Toss pasta with ½ the sauce in a warm bowl. Ladle the remaining sauce on
top. Garnish with chopped parsley.
Nutritional information per serving (sauce only):
Calories 589 (424% from fat) • carb. 42g • pro. 9g • fat 29g • sat. fat 12g
• chol. 58mg • sod. 910mg • calc. 234mg • fiber 12g