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Chef David Rycerz - j. gilbert's wood-fired grill

Parmesan Encrusted Tilapia
with Lemon Hollandaise

Ingredients:
1st Layer
6-8oz. Tilapia filet
1c. seasoned flour
4 whole eggs
1c. bread crumbs
1c. reggiano parmesan
2tbsp. clarified butter

Method:
Using a standard breaded procedure prepare the filet and saute in a pan with the butter for 2 minutes each side.

Lemon Hollandaise

Ingredients:
24oz. butter, clarified
6ea. egg yolks
3tbsp. water
1ea. lemon juice
1ea. lemon zest
to taste salt/pepper

Method:
Mix egg yolks, lemon juice and water in a bowl, whisk over a water bath until mixture has thick ribbons, slowly add the butter, season with the zest and salt and pepper.

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