SOLE WITH A BEURRE BLANC SAUCE

Beurre Blanc is a simple butter based sauce that goes very well with seafood and fish. This recipe uses sole fillet because it is thin and is a great choice for a quick meal.

2 Sole Fillets

1 Cup Bread Crumbs

Half Cup Grated Parmesan Cheese

1 Egg

1 Cup Milk

2 Tablespoons Butter

1 Tablespoon Double Cream (Optional)

3 Tablespoons Flour

Few Parsley Leaves Finley Chopped

Salt and Pepper for Taste

Olive Oil for Frying

For the Stock:

1 Garlic Clove Finley Chopped

Half an Onion Finely Chopped

1 Chicken Cube

1 Liter of Water

Olive Oil

Begin the dish by first preparing the fish. Have three bowls ready each containing a cup of bread crumbs mixed with a handful of grated parmesan, a nicely beaten egg, and flour batter (three tablespoons of flour mixed with a little bit of water to form a fairly viscous batter. Also add a pinch of pepper). Take a nice fillet of sole, coat it in the beaten egg followed by the flour batter and finally the bread crumbs mixture. In a pan heat up some olive oil and then fry the fish in it till it becomes golden brown on both sides. Since the sole fillet is very thin, the complete frying process should not take more than three minutes. When the fish is almost done, add a knob of butter to the pan and allow both sides of the fish to take on the flavour of the butter. Then set aside and move on to the Beurre Blanc.

In a pan heat a large tablespoon of butter and prepare a roux (a teaspoon of flour should suffice). Then add about a cup of milk, a little at a time, whisking continuously to get rid of lumps. Once the sauce is done set it aside. A tablespoon of heavy cream can also be added if one wishes to be indulgent.

In another pan heat a tablespoon of olive oil and to it add a finely chopped clove of garlic. When the garlic starts to colour, add half an onion finely chopped. Cook for a bit till the onions become translucent. Then add in a quarter of a cup of light stock (a chicken cube dissolved in hot water works just fine). Now allow the liquid to reduce stirring every now and then. The idea is for the onions and garlic to infuse into the stock. When the stock reduces to almost half, pass it through a sieve and discard the onions and garlic pieces. The stock then needs to be added to the white sauce, a little at a time, again whisking continuously, till the desired consistency is reached. Add a pinch of salt for seasoning. Right at the end add another generous knob of butter and allow it to melt into the sauce while it is still warm.

Just before serving, carefully place the fish fillet in the center of the plate and top it with a generous helping of the sauce. For finishing touches just sprinkle with chopped parsley leaves and a drizzle of olive oil.