Featured Cookbook

ORDER/INFO

1. Boston or New England Clam Chowder

2. Fillet of Sole All'Agro

3. Boeuf Bourguignonne a la Tadich

Book Description

The Tadich Grill A History of San Francisco’s Oldest Restaurant, with Recipes by John Briscoe In 1849, an unassuming coffee stand was founded on the San Francisco waterfront. Enduring earthquakes, fires, and changes of name, location, and ownership, that establishment still stands, now known as the Tadich Grill, California’s oldest restaurant.

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Tadich Grill: The Story of San Francisco's Oldest Restaurant, With Recipes

Authors: John Briscoe

Date: December 2002

ISBN: 1580084257

Publisher: Ten Speed Press

Hardcover

ORDER/INFO

When then-head chef John Canepa wrote up this long-running recipe twenty years ago, he described it as "a simple and tasty preparation. Many types of fish fillets can be used. "No one is quite sure of the meaning of "all 'Agro." Perhaps it is a corruption of "allegro." The Tadich serves this dish garnished with lemon slices and with boiled potatoes and vegetables on the side.

Servings: 3

• 6 (4-to 5-ounce) sole fillets

• 1 tablespoon flour

• 1 egg, beaten

• Pinch of salt

• Pinch of freshly ground black pepper

• About 1/4 cup olive oil

• 1/4 cup dry white wine

• Juice of 1 lemon

• 1 tablespoon chopped fresh parsley

• 1 tablespoon unsalted butter

1. Place the fillets in a bowl and sprinkle the flour evenly over them. Toss gently to coat evenly. Break the egg into the bowl and season with salt and pepper. Toss gently again (tossing with your hands works well) until mixed thoroughly.

2. Place a large saute pan over medium-high heat. When hot, add enough oil to cover the bottom of the pan evenly. When the oil is hot, add 1 fillet and cook for 4 to 5 minutes, until the underside is light golden brown. Turn the fillet over and cook the second side for 2 to 4 minutes, until opaque and firm. Remove any browned or burned particles of flour from the pan and again add oil to cover the bottom of the pan. Repeat with the remaining fillets, transferring them to a warmed serving dish in a very low oven as each is completed.

3. Drain off the excess oil from the pan. Add the wine and heat for 2 seconds, still over medium-high heat. Stir in the lemon juice, parsley, and butter. Stir or swirl the mixture for 2 to 3 minutes as it foams, until the sauce begins to thicken. Pour the sauce over the fish and serve immediately.

More From This Book:

1. Boston or New England Clam Chowder

2. Fillet of Sole All'Agro

3. Boeuf Bourguignonne a la Tadich

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