You are here

Breaded Sole

chef.tim.lee's picture
Ingredients
  Sole fillets 8
  Flour 1 1⁄2 Ounce
  Egg 1 Large
  Tarragon 1⁄4 Teaspoon
  Ground salt To Taste
  Salt To Taste
  Pepper To Taste
  Breadcrumbs 4 1⁄2 Ounce
  Butter 3 Ounce
  Cooking oil 2 Tablespoon
  Lemon 1 , freshly squeezed
  Freshly squeezed lemon juice 1 Tablespoon
  Pernod 3 Tablespoon
  Fresh parsley sprigs 6 , chopped
Directions

GETTING READY
1. In a shallow dish, combine egg and tarragon and beat lightly until blended.
2. On a plate, spread bread crumbs and season with salt and pepper.

MAKING
3. To bread the fish fillets, lightly coat them with flour, shaking off the excess.
4. Dip each flour coated fillet in egg mixture, allowing excess to drip back into he dish.
5. Place in crumb mixture, sprinkle on top as well and lightly press so that the crumbs stick to form an even layer on both sides.
6. Keep the crumbed fillets refrigerated until ready to cook.

FINALIZING
7. In a large frying pan, melt the butter and oil.
8. When hot, arrange breaded fillets and brown on each side for 3-5 minutes.
9. When fish is cooked remove them to a serving platter.
10. To the butter in the pan, add the lemon juice and Pernod and flambé.
11. Pour the sauce over the fillets

SERVING
12. Serve immediately, accompanied by a fresh green salad on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Dish: 
Flambe
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
3.982145
Average: 4 (14 votes)