Sole Francaise. Another Classic. I just added Sweet Mussels for my Baby Lula…
That little Girl helps me in the kitchen, and she loves to go to the grocery store with me…. I’m so happy I still have one little one left, but anyway… Sole Francaise.
filet of sole- 3 pieces from the fresh market
white wine 1/8 cup
lemon juice 2 tablespoons
(3 eggs beaten with salt and pepper for taste. 1/2 teaspoon Parmesan Cheese and 1/2 teaspoon Parsley)
Flour 1/2 cup for dusting fish
butter 2 tablespoons
garlic fresh and minced 2 bulbs
onion or shallot minced 2 tablespoons
salt and pepper for taste, but easy with fish
chicken bouillon 1 cubes
water 1 cup
Italian chopped parsley for garnish 2 teaspoons
canola oil 1/4 cup
Crack 4 eggs and add 1 tablespoon parmesan cheese and 1/2 teaspoon dry parsley and whip.
have flour on a separate plate.
On medium heat place large sauté pan on stove with 1/4 cup of canola oil.
Dredge Fish in flour and then egg mixture. When pan is hot add Fish and cook both sides off. Take off stove and drain off oil. Add onions and garlic with butter. Place Fish in oven on 350 degrees to finish off. Deglaze with white wine. Add bouillon cubes and water. Add lemon juice, and seasonings. Cover on low heat and simmer for 10 minutes until sauce thickens. Do not cook on high temperature because sauce will break.
Place cooked Fish on serving dish add sauce over the top… Garnish with fresh lemon slices and fresh Parsley…
I added 1 pound of fresh Mussels for my little girl…. Optional.
(cleaned and added to sauce till they opened.)