CookEat Recipe
Sole Fillets with White Wine
Thin breaded sole fillets fried and briefly simmered with dry white wine, butter and parsley, finished with a pinch of Parmesan and lemon wedges.
Method
Steps
Step 1
Gather the ingredients: 4 medium whole sole, each at least 150 g and about 250 g for this recipe, yielding roughly 400–500 g skinless fillets; 2 eggs, beaten; 80 g fine breadcrumbs; About 150 ml olive oil for frying; reserve a teaspoon of the clean cooking oil for finishing; 20 g butter; 120 ml dry white wine, not sweet wine; 1 tablespoon finely chopped parsley; 10 g finely grated Parmesan; 1 lemon, cut into wedges; Salt and black pepper.
Step 2
Have the fishmonger remove the heads, skin and bones to give 4 long fillets from each medium sole, or 8 if a fish is very large. Check carefully for bones. Flatten the fillets gently with the flat of a knife or a light mallet, keeping them intact and thin.
Step 3
Season the beaten eggs with salt and pepper, add the fillets, cover and refrigerate at 4°C or colder for about 3 hours. Lift out, coat with breadcrumbs and discard the used egg.
Step 4
Heat the oil in a broad frying pan over moderate heat. Fry the fillets in batches for about 2–3 minutes per side until golden. Keep the cooked pieces hot while completing the batches.
Step 5
Put a teaspoon of the clean frying oil and the butter in a second wide pan. Arrange the fillets flat, season lightly and let them sizzle briefly. Add the dry white wine and chopped parsley, bring to a gentle boil and cook for about 5 minutes. Ensure every piece reaches at least 70°C, keeping the sauce from drying out.
Step 6
Serve with the pan juices, a small pinch of the grated Parmesan and the lemon wedges. Hake fillets can replace the same 400–500 g prepared sole fillets; flatten, marinate, bread, fry and finish by the same method and temperature.
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