Sole Francese

Yield: 4 filets

  1. Combine

4
6 - 8 oz
sole filets (you can also use flounder)


salt and pepper to taste

  1. Dredge the fish through

flour

  1. Heat a frying pan (medium) and add

4
T
olive oil

  1. Dredge the floured fish through

4

beaten eggs

  1. Fry on each side until golden brown.
  2. Add to the pan with the fish and sauté until the shallots are translucent.

1
t
minced garlic
1
t
minced shallots

  1. Add and simmer 2 - 3 minutes, letting the sauce slightly reduce.

2

lemons, juiced
6
oz
dry white wine

  1. Gently remove the fish to dinner plates.
  2. Raise the heat to medium-high and stir in

6
T
chilled sweet butter (cut in 6 pieces)

  1. Shake the pan (for effect). Do not allow to come to a boil. Remove from heat.
  2. Add

2
T
fresh parsley, chopped


salt and pepper to taste

  1. Pour the sauce over the fish and serve.

 

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