Pan Fried Sole With Caper Parsley Sauce And Wild Rice Recipes

PAN-FRIED SOLE WITH CAPER-PARSLEY SAUCE AND WILD RICE

Steps:

• The sole is the fastest to cook, and the part you want to make certain is hot, so prepare them last. While the rice is sitting after cooking is what I've done.
• Sauce:.
• Puree the parsley, garlic, capers, vinegar, mustard and onion in a blender or food processor.
• Once this reaches a smooth consistency, slowly pour in the oil while continuing to blend.
• This can be stored tightly covered in the refrigerator for several days. Let it come back to room temperature before serving.
• Cook the wild rice according to the directions to make about 1 & 1/2 cooked cups.
• Fish.
• Heat the olive oil in a frying pan large enough to hold the fillets side-by-side on high heat.
• Rinse the sole in water, pat mostly dry.
• Lightly flour each side.
• Quickly fry the sole, 1-2 minutes per side.
• Put half the rice on each plate, along with a sole fillet and drizzle with sauce.

CRISPY PAN-FRIED SOLE

Steps:

• In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients.
• Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets.
• In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes.
• When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.

EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE

Steps:

• Mix the flour with seasoned salt and pepper in a shallow dish.
• Dredge the fish fillets in the flour mixture.
• Heat a large skillet over high heat.
• Add in about 3 tablespoons butter to the hot skillet.
• Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
• Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
• Season the sauce with salt and pepper.
• Pour the warm sauce over the fish.
• Serve immediately.