June 2006



Galley Proof

‘Mm, ‘Mm, Good!’

From Chef Henri Hurrier

You’ll need —

  • any fresh-water filets ''Genovese''
  • 1 can of milk, or if at home, fresh milk
  • 1/4 cup of vegetable oil
  • 2 oz. fresh sweet butter
  • 8 to 12 canned artichoke hearts
  • 1 lemon
  • 1 oz. of capers
  • 1/4 lb. fresh mushrooms, sliced
  • 1/4 cup of white wine
  • 1/2 cup of flour for fish seasoned w/salt and pepper

Now —

  • bathe fish filets in milk
  • roll fish filets in flour
  • heat oil and butter until hot
  • cook fish 3 minutes on each side, remove, and set aside in large platter
  • add 1oz. of butter in the skillet and sauté the sliced mushrooms two minutes
  • add 1oz. capers
  • squeeze out the lemon juice
  • add the white wine
  • reduce sauce on hot fire for one minute, then pour over fish filets
  • enjoy!