s ONION-CRUSTED SOLE WITH ANCHOVY BUTTER ***
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s ONION-CRUSTED SOLE WITH ANCHOVY BUTTER ***
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Ingredients
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Instructions *** 2-13-14 good, it looked better when jacque made it,! too much liquid in the pan perhaps... Jacques Pepin 4 servings While dining at a friends home, I enjoyed a pan-fried fish with a crusty coating that had great flavor and beautiful color. It turned out that the crust was made of fried onions. I thought this was a brilliant idea, and my recipe, made with canned fried onions, is based on that taste memory. Select whatever flatfish is freshest at your fish market, from lemon sole to gray sole to plaice or fluke or Dover sole (the best!). Any thin, flat, white fish fillet, from John Dory to turbot, will work well. The anchovy butter is great served with grilled, broiled, or pan-fried fish and it is just as good with grilled meat. It will keep refrigerated for a week or so and can be frozen. INGREDIENTS Anchovy Butter 1 can (2 ounces) anchovy fillets in oil 1 large garlic clove, sliced 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/4 teaspoon freshly ground black pepper 1 tablespoon dry white wine Sole 2 large eggs 4 sole fillets (each about 6 ounces) 1/2 teaspoon salt 1 can (6 ounces) french-fried onions 3 tablespoons canola or peanut oil 1 lemon, quartered DIRECTIONS For the anchovy butter: Process all the ingredients in a food processor or mini chopper until smooth and creamy. If not serving immediately, refrigerate. For the sole: Beat the eggs in a shallow bowl until smooth and well combined. Pat the fish fillets with paper towels to dry them thoroughly. Sprinkle both sides with the salt. Put the fried onions in a food processor and process until smooth and powdery. Transfer the onion mixture to a large plate or cookie sheet. Heat the oil in a large nonstick skillet or divide the oil between two slightly smaller skillets. Dip the fish fillets in the eggs and then into the powdered onion. Arrange in one layer in the skillet(s) and cook for 11/2 to 2 minutes on each side, until well browned and barely cooked in the center, turning carefully with a large spatula. Transfer to warm plates and serve each with a lemon wedge and a spoonful of anchovy butter on the side. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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