Making the perfect vegan fish filets using hearts of palm. And the sauce served on top if heavenly.
Ingredients:
2 cans of whole hearts of palm
1/2 cup flour
1 tbl cornstarch
Garlic salt
1/2 cup Earth Balance Butter
3/4 cup water mixed with 1 chicken-less bouillon
1 tsp of vinegar
1/4 cup nutritional yeast
2-3 Lemons
Lemon Pepper
Capers
Directions:
Heat oven to 200
Using a spatula careful press down each
Heat vegetable oil in frying pan
Whisk flour, cornstarch and a pinch of salt
Carefully cover your hearts of palm in flour
Press the flour in firmly
When oil is hot add in your 'filets'
Fry on each side for 3-5 minutes until golden brown and crispy
Remove and drain on paper towel
Repeat with remaining 'filets'
Place 'filets' onto cookie sheet
Place into oven until sauce is ready
Using same pan add 2 tbl of butter
Once melted add in your 'chicken-less' broth, juice from 2 lemons
Add in nutrtional yeast and capers
Mix well
Turn off heat and add in remaining butter
Remove filets from oven
Pour sauce over filets before serving
Use remaining lemon to cut into slices and place on plate with lemon
