RECIPES 

Crappie Amandine

This is a favorite recipe at Phillip Kettle's cottage. It's an adaptation of the very elegant sole amandine served in better seafood restaurants. It's a delectable preparation for pan fish, including crappie, bass, rock bass, bluegill, or pumpkinseed. You have to start with fillets, so refer to the filleting procedure provided on p. 145.

• white wine
  
• spices: dill seed, oregano, tarragon, pepper, salt
  
• flour
  
• half-and-half cream
  
• grated cheese (mozzarella or Swiss)
  
• slivered almonds
  
• paprika for color

Lay the fillets in a baking dish and pour in white wine until the fillets are wet but not awash. Sprinkle spices to taste. Cover the dish and poach the fillets in the microwave for 12 minutes or in an oven for 20 minutes.

Remove the fillets to a serving platter, saving the juice.

Mix enough flour and half-and-half cream to fill a cup and add to the cooking juices. Add grated cheese and cook the sauce until it thickens.

Cover the fillets with the sauce and sprinkle with slivered almonds. If desired, a touch of paprika will add color.

Pop the dish under the broiler for a few minutes.

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