cathy's sole francaise
(1 rating)
My husband had this at a restaurant about a month ago and asked me to try and make it at home. So I made it tonight. He said he thought it was probably better than what he had at the restuarant... Gotta love him!!
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(1 rating)
yield
2 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For cathy's sole francaise
- FOR THE FISH:
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4-6pacific sole fillets
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1/2 cgold medal all purpose flour
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1/2 coriginal eggbeaters (or 2 eggs)
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1 tspmrs dash table blend
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1 tspmccormick - perfect pinch savory salt free
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1 tspbadia garlic & parsley blend
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1/2 tspcayenne powder
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1 tspdried parsley
- FOR THE SAUCE:
-
1/2 cwhite wine
-
1lemon
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2 Tbspbrummel & brown yogurt spread (or use butter)
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1 Tbspolive oil, extra virgin
How To Make cathy's sole francaise
-
1In a large non stick frying pan heat the olive oil.
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2Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
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3Put the fish in the pan and saute in the oil until golden on the bottom and then flip it until the 2nd side is golden. (about 4-5 minutes each side)
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4When the fish is cooked I put it on a cookie sheet and put it in a heated oven (250 deg) to keep warm while the sauce makes.
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5Add white wine, butter,& lemon juice, (I didnt add any salt but if your not watching that add salt and pepper to taste) I whisked in about a tablespoon of the left over flour and let it simmer uncovered until liquid reduced and thickened. Drizzle over the fish.
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6I served it with rice but you can serve with vegetables too.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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