Nutcrustedsole Recipes

MACADAMIA PARMESAN SOLE

Steps:

• Put a 10- by 15-inch rimmed baking pan in oven as it preheats to 425 degrees F.
• In a 9- or 10-inch-wide pan, beat eggs to blend. On a piece of wax paper, mix Parmesan cheese and flour. Rinse sole and pat dry. Dip in egg to coat, drain off excess, then coat fish in cheese mixture. Set fish in a single layer on wax paper.
• Remove heated pan from oven; add oil and butter and swirl until butter is melted. Lay a piece of fish in pan; turn to coat with butter. Repeat with remaining fish, arranging pieces slightly apart in pan. Sprinkle fish evenly with macadamia nuts.
• Bake, uncovered, in a 425-degree F. oven until fish is just opaque in thickest part (cut to test), 7 to 10 minutes. With a wide spatula, transfer fish to a platter. Garnish with watercress and lemon halves.

SOLE WITH ALMONDS

Steps:

• Heat the oven to 375°. Grease bottom of 9-inch square pan with oil.
• Cut the fish fillets into 4 serving pieces if needed. Place the pieces, skin sides down, in the greased pan.
• Mix the almonds, margarine, lemon peel, lemon juice, salt and paprika. Spoon this mixture over the fish.
• Bake uncovered 15 to 20 minutes or until the fish flakes easily with a fork.

HAZELNUT CRUSTED MENEMSHA SOLE WITH MARSALA WINE SAUCE, SHALLOT MASHED POTATOES AND BABY VEGETABLES

Steps:

• Preheat oven to 375 degrees F.
• In a food processor add hazelnuts and pulse 4 times at 5-second intervals. Add panko to the hazelnuts and pulse again for 10 seconds. Season the sole with salt and pepper, to taste, and lightly dust the sole with flour, shaking off the excess. Dip the sole into egg whites coating entirely, shaking off excess, press into hazelnut breading. Refrigerate for 10 minutes or up to 24 hours. Heat a large saute pan on medium heat. Add 2 ounces canola oil and the sole. Cook for approximately 1 minute, checking carefully with a spatula to make sure they are golden brown. Flip and continue cooking for 1 minute longer and then transfer to sheet pan. Repeat the process with the remaining oil and sole.
• Place the baking sheet in the preheated oven for 8 to 10 minutes (depending on thickness of fillet) or until fish is cooked through but still moist.
• Mashed Potatoes: Cook the potatoes through in a 6-quart stock pot with 4 quarts of salted water for approximately 30 minutes. Drain potatoes well. Beat with an electric mixer on low speed. Add half-and-half, shallot puree and salt and pepper, to taste. Cover and keep warm.
• Vegetables: In a pot big enough to hold all the vegetables, bring salted water to a boil. Drop in vegetables and cook until al dente, approximately 2 minutes, drain well. Toss back in pot, season with salt and pepper and add butter, if using. Keep warm until ready to serve.
• Marsala Wine Buerre Blanc: Reduce the Marsala wine and shallots in a heavy bottom pan over medium-high heat and reduce to 1/2 cup. Add heavy cream and bring back to simmer. Whisk in the cornstarch and water mixture, also known as a slurry. Reduce heat to low, whisk occasionally for 1 minute longer. Remove from heat. Add softened butter, 1-ounce at a time, whisking until smooth. Season with salt, pepper, hot sauce and Worcestershire sauce. Serve immediately.
• For assembly: Divide potatoes among 6 to 8-inch plates, placing them in the center. Place the Menemsha sole on top. Top 1 corner of the sole with 2 ounces of Marsala Wine Buerre Blanc. Arrange the vegetables around the plate, garnish with chives.