Sole Francese

Submitted by Hugce

"Our favorite way to enjoy sole. Serve with pasta and a salad....yum"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb sole (dover sole is nice...real thin)
• 1⁄2 cup flour
• 3 large eggs
• 6 tablespoons parmesan cheese
• 1⁄2 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large lemon
• 1⁄2 cup marsala wine
• 1 clove garlic, crushed
• 1 tablespoon cornstarch

directions

1. Preheat oven to 300 degrees.
2. Heat olive oil and butter in non stick skillet over medium high heat.
3. Dredge sole in flour.
4. Mix eggs, parmesan and salt.
5. Dip floured sole into egg batter and place in hot pan.
6. Cook sole in batches being careful not to crowd in pan.
7. Cook until nicely browned (1 1/2 minutes per side).
8. Remove to oven safe platter and keep warm in oven.
9. Repeat adding more oil and butter to pan as needed until all are cooked.
10. When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
11. Place sauce over sole and cut up lemon and sprinkle over sole.

Reviews

[EddieGib]

I consider sole to be one of the best most versatile fish to cook, and this recipe, although nice, spoils the delicate flavour of the fish and replaces it with a parmesan eggy taste. The garlic/wine/ lemon sauce is tasty but personally, i think this lovely fish deserves a simple pan fry in butter and lemon to get the best of the fish's flavour.

 

[bestbaker]

I give this five stars even though I messed up the sauce. Do NOT use granulated garlic instead of real garlic.....it changes the whole texture of the sauce and makes it grainy. But even without the sauce, this was a delicious dish. I'll be making it again using the correct ingredients next time!

 

[vmh1978]

This was terrific. I used tilapia and substituted sauvignon blanc for marsala because I had them on hand. I used a light sprinkle of garlic powder instead of the garlic because I wasn't looking for much garlic flavor in my francese sauce. Next time I will make a slurry of the cornstarch - as I usually do - I wasn't thinking and added it straight to the pan and ended up with clumps that had to be strained.

 

[rctbn]

My husband said about this recipe, "This is fantastic; save it and make it again." I did not add the corn starch, and used white wine instead of marsala, because I like a thinner sauce. Also, next time, I'm going to try capers and a little butter in the sauce (I cook the fish in olive oil only, no butter). These are all refinements of an excellent recipe. The key is that the egg and cheese batter is added after the fish has been floured; this gives the fish a delicate taste, because it is not over-floured. Definitely try this recipe!

 

[happyhousewife]

This variation had a little too much breading for my taste, the fish flavor was lost. Also the sauce ingredients should be pre- mixed together before adding them to the hot pan or you get a lumpy mess.