Description

Filet of sole dredged in flour, egg wash, parsley and Parmesan cheese topped with a lemon fennel white wine reduction sauce.

Ingredients

• 10  Ounce(s) Weight Filet of Sole
1
• ½ one_half Each Head of Fennel
2
• 2  Each Eggs, beaten
3
•  As Needed Salt & Pepper
4
• 1  Tea Spoon(s) Parmesan Cheese, grated (for garnish)
5
• 2  Tea Spoon(s) Fresh Flat Leaf Parsley, finely chopped
6
• 1/2  Cup(s) Flour
7
• 1  Cup(s) Oil
8
• 1  Table Spoon(s) Butter
9
• 1/4  Cup(s) White Wine
10
• 1  Each Lemon, juiced
11
•  Pinch Flour
12

Directions

1. In a bowl, mix together eggs with salt, pepper and 1 teaspoon of parsley
2. Blanch fennel in boiling water
3. Dredge sole in flour then cover in egg wash
4. Add oil to saute pan on medium high heat
5. Once oil is hot, add fish
6. Fry fish until golden brown on both sides
7. Drain oil from pan and lower flame
8. Add butter and fennel to pan
9. Season with salt and pepper
10. Deglaze pan with white wine
11. Add lemon juice to pan and reduce sauce
12. Add a pinch of flour to thicken sauce
13. Cook down for another 5 minutes
14. Remove fish from pan
15. Plate up and top with fennel and pan juices
16. Garnish with parsley