Banana Sole
This lovely summer dish has a magical flavor combination of filet of Sole, bananas and lemon sauce. Easy to prepare and you can substitute any other mild flavored seafood.
INGREDIENTS
Nutrition- 1⁄2
- 2
- 2
- 1⁄4cup flour
- 1tablespoon parsley
- 2tablespoons oil (for frying)
- 1lemon, juice of
- 1cup chicken stock
- 1tablespoon cornstarch
- 1⁄4cup white wine
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DIRECTIONS
- Slice bananas lengthwise.
- Remove bones from fish if needed.
- Heat oil on medium-high heat.
- Dredge fish in flour and shake off excess, then dip in eggs.
- Place battered fish in hot oil. Flip when ready.
- Remove from pan when cooked and keep warm on a plate.
- Repeat the same process with the bananas, flour, egg and cook.
- Sauce.
- This is a basic Francese Sauce.
- Saute shallots in oil until soft.
- Add white wine and lemon juice and let reduce by 1/4.
- Add chicken stock and bring to boil, then reduce to a simmer.
- Mix cornstarch with about a 1/4 cup of water.
- Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached.
- Serve over a bed of rice and top with parsley.
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