Parmesan Crusted Sole - Toledo News Now, News, Weather, Sports, Toledo, OH

Parmesan Crusted Sole

PARMEASAN CRUSTED SOLE with CAPER BEURRE BLANC 

Serves 4

Ingredients:

1 ¼ lb. lemon sole filet, boneless and skinless (approximately 5 oz. each)

½ cup Panko bread crumbs

1 cup flour

1 egg

¼ cup milk

1tsp. salt

¼ tsp. ground pepper

1/3 cup canola oil

1 cup Caper Beurre Blanc Sauce (see recipe below)

In a large mixing bowl, combine bread crumbs, parmesan cheese and flour.  In a separate bowl, beat the egg and milk.  Season the lemon sole with salt and pepper.  Dredge the sole in flour and shake excess of flour off.  Dip in egg wash and then into parmesan mixture to coat both sides of filets.

In a large non-stick sauté pan, add the canola oil and heat over medium heat.  Add the sole in the skillet and cook for two minutes on each side or until nicely brown.  If the fish is not totally cooked, place in a preheated oven at 400 degrees for 2-3 minutes.  Divide the fish among flour plates and serve with Caper Beurre Blanc Sauce.

 

BEURRE BLANC SAUCE

Makes 1 cup

The foundation for many of my sauces is this wonderfully adaptable sauce, otherwise known as white butter sauce.

 

Ingredients:

½ cup dry white wine

2 tsp. white wine vinegar

2 tsp. fresh lemon juice

2 Tbs. shallots, minced

2 Tbs. Heavy cream

½ cup unsalted butter, cut in small pieces

¼ tsp coarse salt

1 Tbs. capers, rained (optional)

Freshly ground white pepper to taste

Combine wine, vinegar, lemon juice, and shallots in a sauce pan and bring to a boil over medium-high heat.  Reduce the liquid, until it becomes syrupy.  Add the cream and reduce by half.  Turn the heat to low, and add one piece of butter at a time, whipping with a whisk until it is totally incorporated before adding the next piece.  Repeat until all the butter is incorporated into the suave. Be careful not to let the mixture boil, or it will break and separate.

Note:  The butter should not melt but should be beaten in, otherwise the sauce will have an oily film to it. 

Season with salt and pepper and strain through a fine sieve.  Transfer to a double-boiler and keep warm-140 degrees.  Watch the temperature because excessive heat will break the sauce.

Variation:  At this point you may add drained capers to the sauce (Caper Beurrve Blanc for the Parmesan Sole) or chopped fresh chives to simplify the dish or to accommodate your own person taste.

 

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