Tried this the other day, and it was delicious. I used the lemon juice but not the zest in the sauce.
* Exported from MasterCook *
Fillet of Sole with Parmesan Crust and Lemon Chive Sauce
Amount Measure Ingredient -- Preparation Method
4 sole fillets -- (5 ounce)salt and pepper
1 cup panko crumbs
1/2 cup grated parmesan cheese
2 eggs -- beaten
1/2 cup whipping cream
8 tablespoons butter -- divided into 8 slices
Juice of 1/2 lemon
1/2 teaspoon grated lemon peel
1 teaspoon chopped chives
1 tablespoon vegetable oil
Season the fillets with salt and pepper. Stir together panko crumbs and parmesan cheese. I use Kraft grated parmesan in this recipe because it makes a much better crust than freshly grated cheese. Roll the fish in the beaten eggs and then in the crumb mixture to coat. Set aside so the crust can dry a bit while you prepare the sauce. Twenty to thirty minutes is about right.
In a small, heavy saucepan bring the cream to a boil over medium heat. Cook 3-4 minutes to reduce by about 25 percent. Stir in 8 tablespoons butter, one tablespoon at a time, whisking constantly after each addition until the sauce is thickened. Stir in the lemon juice, lemon peel and chives. Remove from heat.
In a large skillet, over medium high heat, heat the remaining butter and the vegetable oil. Saute the fish in the butter mixture for about 3 minutes per side or until golden brown and cooked through. Transfer to warm dinner plates, top with sauce, and serve.
Source:
"Food Gawker"
S(Internet Address):
"http://thewiveswithknives.blogspot.com/2008/12/fillet-of-sole-with-parmesan-crust-and.html"
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NOTES : Excellent - Sauce is delicious
I used tilapia
* Exported from MasterCook *
Fillet of Sole with Parmesan Crust and Lemon Chive Sauce
Amount Measure Ingredient -- Preparation Method
4 sole fillets -- (5 ounce)salt and pepper
1 cup panko crumbs
1/2 cup grated parmesan cheese
2 eggs -- beaten
1/2 cup whipping cream
8 tablespoons butter -- divided into 8 slices
Juice of 1/2 lemon
1/2 teaspoon grated lemon peel
1 teaspoon chopped chives
1 tablespoon vegetable oil
Season the fillets with salt and pepper. Stir together panko crumbs and parmesan cheese. I use Kraft grated parmesan in this recipe because it makes a much better crust than freshly grated cheese. Roll the fish in the beaten eggs and then in the crumb mixture to coat. Set aside so the crust can dry a bit while you prepare the sauce. Twenty to thirty minutes is about right.
In a small, heavy saucepan bring the cream to a boil over medium heat. Cook 3-4 minutes to reduce by about 25 percent. Stir in 8 tablespoons butter, one tablespoon at a time, whisking constantly after each addition until the sauce is thickened. Stir in the lemon juice, lemon peel and chives. Remove from heat.
In a large skillet, over medium high heat, heat the remaining butter and the vegetable oil. Saute the fish in the butter mixture for about 3 minutes per side or until golden brown and cooked through. Transfer to warm dinner plates, top with sauce, and serve.
Source:
"Food Gawker"
S(Internet Address):
"http://thewiveswithknives.blogspot.com/2008/12/fillet-of-sole-with-parmesan-crust-and.html"
- - - - - - - - - - - - - - - - - - -
NOTES : Excellent - Sauce is delicious
I used tilapia