FILET OF SOLE FRANCAISE

JON MICHELENA

 

FILET OF SOLE FRANCAISE

 

POTIONS: 2

 

INGREDIENTS TO SEASON THE FISH

2 sole filets (7 oz. each)

3/4 tsp. salt

1/4 tsp. ground black pepper

1/4 cup flour

2 beaten eggs

 

LEMON SUCE

1/4 cup olive oil

4 lemon slices

2 tbsp. butter

2 tsp. all-purpose flour

1/4 cup white wine

3/4 cup fish stock

1 tbsp. lemon extract

Salt and pepper to taste

2 tbsp. chopped parsley

 

PREPARATION

Pad dry the fish with paper towel.

I will season the fish salt and pepper. I will sprinkle it with flour, dip it in beaten eggs and fry it.

Season it with salt and pepper. Dredge it in flour.

Heat the oil in a frying pan. Dip the filets it in the beaten eggs and fry them until golden brown on both sides. Reserve in a dish and place it inside the oven at low temperature to keep it hot.

MAKE THE SAUCE

Using the oil left over in the frying pan add the sliced lemon, cook for 2 seconds.

Add butter and mix in the flour, cook for a few more seconds.

Add wine and fish stock. Bring to a boil and simmer for a couple minutes.

Season it with salt, pepper, and chopped parsley.

Serve the fish with 2 lemon slices on top, and pour the sauce over it. Sprinkle with fresh parsley.

I served the fish with baked scalloped potatoes.