Fried Sole

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Fried Sole
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
4
Sole (about 350 grams or 12.3 ounces, peeled and ready to cook)
3 tablespoons
2
6 tablespoons
1 bunch
curly Parsley
160 grams
Vegetable oil (for frying)
150 grams
1
Shallot (peeled and diced)
¼ stalk
1
small Carrot
2 tablespoons
1
2
100 milliliters
liter
2 tablespoons
Crab paste
2 centiliters
100 milliliters
150 grams
lemon slice (for garnish)

Preparation steps

1.

Peel and chop carrot. Rinse and chop leeks. Heat oil in a pan and sauté bones and vegetables. Add spices and deglaze with white wine. Add water and simmer for about 20 minutes. Add broth, bring to a boil, stir in crab paste, add cream and brandy and simmer until creamy, then add salt and pepper.

2.

Bone sole. Dredge flesh through flour, then whisked egg, then breadcrumbs. Heat oil in a pan and fry sole on both sides, about 3-4 minutes each, until golden brown. Remove and drain on paper towels.

3.

Add crab meat to sauce and pour over sole. 

4.

Heat remaining oil in a pan and add parsley leaves. Cook briefly, then remove and drain on paper towels. Season with salt.

Plate sole and serve garnished with parsley and lemon slices.