Petrale Sole Francaise
Sarah
ingredients
- 4 Petrale sole fillets, 6 oz. each
- AP flour
- 4 Eggs, beaten
- 4 T. Clarified butter
- 1/2 c. White wine
- 4 T. Unsalted butter, chilled
- Juice of 1 lemon
- 2 T. Chopped Italian parsley
directions
- 1
1. Prepare sole by dividing down the center and discarding the small bones.
- 2
2. Pat fillets dry. Season with salt and pepper and dredge in flour.
- 3
3. Dip in egg wash.
- 4
4. Heat clarified butter in a nonstick sauté pan. When hot, cook fillets until golden drown on both sides and transfer to warm plates.
- 5
5. De-glaze pan with white wine and reduce to appox. 2 T. Add lemon, unsalted butter, salt and pepper.
- 6
6. Mix in parsley and pour over sole. Serve
Source: Cindy Race
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