Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it's a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it's eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don't like fish, you'll love this recipe.
Serves 44 ea. Sole fillet (6-8 oz) ? if the fillets are small use 2 per serving1 ? cups Panko (Japanese bread crumbs)? cup Grated parmesan cheese4 Tbsp. Parsley - minced? tsp. Granulated garlic? tsp. Kosher salt? tsp. Pepper? cup Flour ? all purpose3 ea. Eggs1 cup Milk4 Tbsp. Butter4 Tbsp. Olive oil1 cup Lemon beurre blanc
In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour.
Take the sole fillets and season with salt, pepper and granulated garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish.
In a large saut? pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn't stick. When sole is golden brown, flip over and continue to cook. When sole is done (120? F internally), transfer to plate and top with lemon beurre blanc.
Lemon Beurre Blanc
Yields 1 cup1 cup White wine1 Tbsp. White wine vinegar1 Tbsp. Shallots4 Tbsp. Heavy whipping cream? lb Butter ? unsalted, chilled, cut into cubes2 Tbsp. Lemon pulp ? chopped (see note)1 tsp. Lemon zest - minced1/8 tsp. Kosher salt1/8 tsp. White pepper
In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper.
Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny.
Note: To make the lemon pulp, cut off the rind including the white part. Cut between the sections removing just the pulp. At the same time removing any seeds. Place the pulp and any juice in a cup. It is also a good idea to zest the lemon first.
About The Author
Chef Richard has worked for some of the top fine dining restaurants in the United States and is the author of the ebook "Chef's Special". You can find free recipes, informative articles and order the ebook at http://www.csrecipes.com