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Filet of Sole with Fennel

Date Added: Jan 7, 2011 Italian Entrees
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

1

*to adjust serving size click on "serving box".

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  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

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