Banana Sole

READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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