*  Exported from  MasterCook Mac  *
 
                          Fillet of Sole over Celery
 
 Recipe By     : Barbara Kafka/formatted by tpogue@idsonline.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
    Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
     2                    center stalks of celery,sliced -- leaves left whole
     1      tablespoon    poulet gold or fish stock (clam juice)
     2      teaspoons     butter -- sweet (unsalted)
     1      teaspoon      green peppercorns in brine -- drained
     1 3/8  teaspoons     kosher salt
     1      6 ounce       fillet of sole -- cut in strips
     1 1/4  teaspoons     lemon juice -- fresh
       1/4  teaspoon      celery seed
 
 1. Place sliced celery, broth, butter, peppercorns, and salt on a 
 dinner plate. Cover with microwave plastic wrap. Cook at 100% for 2 
 minutes.
 2. Remove from oven. Uncover and scatter celery leaves over mixture. 
 Place fish evenly spaced, on top of celery. Sprinkle with lemon juice 
 and celery seeds. Cover tightly with plastic wrap. Cook at 100% for 1 
 minute. (if using a small oven, cook for 2 minutes.)
 
 
 To Serve . .Double ingredients. Divide ingredients equally between 2 
 plates. Proceed as for single serving, heating broth mixture 
 simultaneously, using a rack for 4 minutes. Cook fish as in step 2 
 for 2 minutes.
 
 
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 Per serving (excluding unknown items): 71 Calories; 8g Fat (95% 
 calories from fat); 0g Protein; 1g Carbohydrate; 20mg Cholesterol; 
 2710mg Sodium
 
 Serving Ideas : Beautful colors, very light, especially good
 
 NOTES : Julia Child has said that Barbara Kafka is the one chef that 
 turned the MicroWave into a useful tool of the professional chef.