Parmesan crusted sole with lemon beurre blanc

Sole/flounder is a refreshing, sweet and mild-tasting fish that allows it to be used in various ways. With its long, thin meat, sole is often stuffed or used in other fancy dish presentations. Because this fish is so thin, it’s a great option for pan-frying for a quick meal. The 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 Fillet of Sole (6-8 oz): if fillets are small, use 2 per serving
• 1 ½ cups panko (Japanese breadcrumbs)
• ½ cup grated Parmesan cheese
• 4 tablespoons Parsley – diluted
• ½ teaspoon granulated garlic
• ¼ teaspoon kosher salt
• ½ teaspoon Pepper
• ½ cup Flour – all purpose
• 3 each egg
• 1 cup of milk
• 4 tablespoons Butter
• 4 tablespoons olive oil
• 1 cup white lemon butter

In a food processor, blend the panko, Parmesan, and parsley until smooth. Transfer to a shallow dish. In a separate skillet, beat the eggs and milk until well combined. In a third saucepan place the flour.

Take the sole fillets and season with salt, pepper and granulated garlic. Coat the sole in flour, then in the beaten egg and finally in the Parmesan and panko mixture. Pound the Parmesan and panko into the sole until the mixture adheres to the fish.

In a large skillet, heat the butter and olive oil until hot. Carefully place the sole in the pan and shake it to make sure the fish doesn’t stick. When the sole is golden, turn it over and continue cooking. When the sole is done (120°F internally), transfer to a plate and top with lemon beurre blanc.

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 lb Butter – unsalted, refrigerated, cubed
• 2 tbsp. Lemon pulp – minced (see note)
• 1 tsp 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 has a creamy consistency. 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 skin including the white part. Cut between sections removing only the pulp. At the same time removing the seeds. Place the pulp and any juice in a cup. It’s also a good idea to zest the lemon first.