Crusted Sole with Lemon and Parmesan

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 4

• 4 ea. Sole fillet (6-8 oz) – if the fillets are small use 2 per serving
• 1 ½ cups Panko (Japanese bread crumbs)
• ½ cup Grated parmesan cheese
• 4 Tbsp. Parsley - minced
• ½ tsp. Granulated garlic
• ¼ tsp. Kosher salt
• ½ tsp. Pepper
• ½ cup Flour – all purpose
• 3 ea. Eggs
• 1 cup Milk
• 4 Tbsp. Butter
• 4 Tbsp. Olive oil
• 1 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 sauté 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 cup

• 1 cup White wine
• 1 Tbsp. White wine vinegar
• 1 Tbsp. Shallots
• 4 Tbsp. Heavy whipping cream
• ¼ lb Butter – unsalted, chilled, cut into cubes
• 2 Tbsp. Lemon pulp – chopped (see note)
• 1 tsp. Lemon zest - minced
• 1/8 tsp. Kosher salt
• 1/8 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

Tasty Sole Poached in White Wine

Impressionist painter Claude Monet ate his main meal at 11:30 a.m. so he could take advantage of the afternoon light. Monet would get upset if his talented cook, Marguerite, served the meal a few minutes late. Author Claire Joyes and photographer Jean-Bernard Naudin document the artist's love of food in "Monet's Table: The Cooking Journals of Claude Monet," one of the most beautiful cook books ever published.

In the 1880s nobody thought about dieting, Joyes explains, and Monet ate what he wanted and all he wanted. Photos show an aging Monet becoming a rotund Monet. He loved simple, good food and, above all, fresh food from his gardens and farm yard. Fellow artists - Whistler, Cezanne, Rodin and others - were often invited for lunch. Guests were never invited for dinner because Monet went to bed early.
Monet adored fresh fish, especially pike from his fish pond. The cook book has lots of fish recipes, including Filet de sole a la Veron. The fish sauce - egg yolks, fish broth, wine, butter and herbs - is made first. Then the fish is dredged in flour and melted butter and broiled.
Today, many of us are eating healthier and this recipe for Sole Poached in White Wine is not only healthy, it's a one-pan recipe and you can make it in 15 minutes. Pair the fish with crusty bread, a green salad, and fresh fruit and you have a fabulous French meal. Serve the meal on blue and white plates and you'll feel like you're sitting at Monet's table.
INGREDIENTS: 1 1/2 pounds sole, 1 tablespoon olive oil, 1 medium onion (chopped), 1 teaspoon salt, 1/8 teaspoon lemon pepper, 1 garlic clove (peeled), 3/4 cup chopped canned tomatoes (drained), 1 tablespoon chopped fresh parsley, 1/4 cup dry white wine, 1/4 cup fat free half and half, 1 tablespoon soft butter, 1 tablespoon Wondra flour
METHOD: Pour olive oil into skillet. Saute onions in oil until soft. Add salt, lemon pepper, and garlic clove. Lay fish on top of onions. Scatter chopped tomatoes and parsley over fish. Pour wine around fish. Cover loosely with foil and cook over medium heat 5-10 minutes, or until fish flakes with a fork. Remove foil and garlic clove. Drizzle half and half into sauce. Work flour into butter and stir into sauce. Cook over medium heat, shaking the pan a bit, until sauce has thickened. Makes 4 servings.
Copyright 2006 by Harriet Hodgson.

http://www.healthwriter.blogspot.com
Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her home town of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is also posted on Amazon.