"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sautéed Sand Dabs Recipe

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This recipe for Sautéed Sand Dabs, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chef Whitney & The Beach Club
Added: Friday, August 22, 2008


sand dabs
flour for dredging
olive oil for cooking

Lemon Butter Sauce:
4 oz lemon juice
4 oz white wine
1T caper juice
1T diced shallots
1 sprig fresh thyme
1 oz heavy cream
10 -14 oz cold butter (to taste)
salt & pepper

Fish: Dredge filets in flour and shake off all excess. Dip in beaten eggs, removing excess. Place directly into a hot sauté pan with a small amount of olive oil. When golden, turn and cook a minute or two at the most.

Lemon Butter Sauce: Reduce the first ingredients by 2/3. Add cream and bring to a boil. Whisking constantly add small pieces of butter to the reduction. Bring back to almost boiling - do not boil. Season & add capers for garnish

Serve with rice and vegetables of your choice.




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