Fish Amandine

100 Servings

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Fish Amandine Ingredients

30 lb FISH FILLETS FLAT FZ	2 tb PAPRIKA GROUND
2 c BUTTER PRINT SURE	3 tb SALT TABLE 5LB
1 1/2 c LEMON FRESH

Instructions for Fish Amandine

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN 1. SPREAD SHELLED ALMONDS IN 1 SHEET PAN (18 BY 26"0 IN THIN LAYER. HEAT IN 350F. OVEN ABOUT 12-15 MINUTES, STIRRING OCCASIONALLY UNTIL ALMONDS ARE LIGHTLY BROWNED OR IN 300F. CONVECTION OVEN 12-15 MINUTES ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN. 2. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS. 3. COMBINE LEMON JUICE, BUTTER OR MARGARINE, SALT AND PAPRIKA. MIX WELL; DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN. 4. BAKE 25 MINUTES OR UNTIL LIGHLTY BROWNED. 5. SPRINKLE 4 OZ (3/4 CUP) ALMONDS OVER FISH IN EACH PAN. : NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 MINUTES OR IN 325F. CONVECTION OVEN 7 MINUTES ON HIGH FAN, CLOSED VENT. 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LOMONS) WILL YIELD 1 1/2 CUPS JUICE. 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15-20 MINUTES ON HIGH FAN, CLOSED VENT. 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK. 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKENSS OF FISH. 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L11906 SERVING SIZE: 4 OZ From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized