Thursday, July 8, 2010

Paris Sole Family Style

The Fish:
2 whole sole from Poissionniere Bleu (heads and all!)

1/2 thinly sliced lemon
about 1/4 cup dry white wine
1/4 tsp salt

1 egg
about 1/4 cup milk
1/4 tsp salt

about 3/4 cup dry bread crumbs (i used old not very good pita that I briefly toasted after crumbling)
2 garlic cloves
1 or 2 tbsp chopped fresh dill
1/4 tsp salt

Fillet the fish with a great deal of discussion and angst and the instructional video from BBC. Congratulate the fillet-er once he or she has successfully created 8 boneless fillets.

Marinade sole in lemon slices, white wine and salt for about 1/2 hour.

In a shallow bowl whisk together egg, milk and salt.

In a separate shallow bowl combine bread crumbs, finely chopped garlic cloves, dill and salt.

Dip fish in egg mixture and drip dry. Dredge fish in bread crumbs and set fish on a sheet of wax paper or parchment paper. In a non stick pan, heat 2 tbsp oil and 2 tsp butter over medium high heat. Carefully place 4 of the fillets in the pan and cook for about 3 minutes. Flip the fish once, and finish cooking. Keep the fish warm in an oven on a baking dish.

The Veggie:
Coarsely chop about 1 large courgette (zucchini) for each three people eating. Count children as adults! They love this. Saute courgettes in olive oil and butter until its just a little brown.

The Salad:
Red leaf lettuce or whatever it was we found at the market that was so yummy. Add chopped tomato, oil, vinegar, dill salt and pepper. Toss.