Preparation / Directions:
Portion fillets of fish in approximately 5 oz. servings. Season with salt and pepper, dust lightly with flour. Dip in egg/ cream mixture, then in flour/ sesame seed mixture. In the meantime, heat saut‚ pan with butter; put fillets in, brown golden on both sides and remove from pan (keep warm).
Light Supreme Sauce: Melt 2 T butter. Stir in 1 T flour to make a smooth roux. Slowly add 1 cup chicken broth; blend smoothly. Let simmer 10 minutes, add heavy cream. Appoint with salt and pepper. Serve 3 T sauce on a plate and put crisp browned fish on top. Serve.