Sole / sole is a refreshing, sweet and mild-flavored fish that can be used in a variety of ways. With its long, thin flesh, sole is often stuffed or used in other quirky dish presentations. Because this fish is so thin, it is a great skillet fry option 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 will love this recipe.
For 4 people
- 4 ea. Sole fillet (6-8 oz): If fillets are small, use 2 per serving
- 1 ½ cups Panko (Japanese breadcrumbs)
- ½ cup grated Parmesan cheese
- 4 tablespoons chopped parsley
- ½ teaspoon granulated garlic
- ¼ teaspoon Kosher salt
- ½ teaspoon Pepper
- ½ cup all-purpose flour
- 3 ea. Eggs
- 1 cup of milk
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup of white lemon butter
In a food processor, blend the panko, Parmesan, and parsley until smooth. Transfer to a shallow skillet. In a separate skillet, beat the 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 the sole in flour, then wash with egg and finally in the Parmesan / panko mixture. Place the parmesan and panko on the sole until the mixture sticks to the fish.
In a large skillet, heat the butter and olive oil until hot. Carefully place the sole in the pan and shake the pan to make sure the fish doesn’t stick. When the sole is golden brown, turn and continue cooking. When the sole is done (120 ° F internally), transfer to a plate and top with white lemon butter.
Lemon White Butter
Makes 1 cup
- 1 cup of white wine
- 1 tablespoon. White wine vinegar
- 1 tablespoon. shallots
- 4 tablespoons heavy whipping cream
- ¼ pound butter – unsalted, cold, diced
- 2 tbsp. Lemon pulp – minced (see note)
- 1 teaspoon lemon zest – minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon white pepper
In a saucepan over medium-high heat, combine the wine, vinegar, and shallots. Reduce to almost a syrupy consistency. Add the cream and continue cooking reducing by half. Lower the heat and add the butter cubes 2 at a time while stirring until all the butter is added and the sauce is creamy. Spice with salt and pepper.
Note: If the butter is not cooled, it will not be incorporated into the sauce. Also, if the wine mixture is not reduced enough, the sauce will be runny.
Note: To make the lemon pulp, cut the rind including the white part. Cut between the sections removing only the pulp. At the same time removing the seeds. Place the pulp and juice in a cup. It’s also a good idea to grate the lemon first.
