By Chef David “Smitty” ·
After visiting the East Coast recently, you know that there was no way I was not going to write at least one seafood dinner. Of course, there are so many options, I wanted to lean toward a fish that is just as easy to find in Tahoe and decided on sole.
Sole, being a thin, light, flaky white fish, is a versatile fish with many different preparations. You can also substitute tilapia or catfish filets for many of the recipes. This recipe involves a batter, but unlike a beer batter that is deep fried, this is a much lighter batter that is sautéed. Then the sauce, which is basically a simple lemon bur blanc, is poured over the top.
When I make this recipe, I add parmesan cheese to the beaten egg, which adds great flavor. This is definitely optional, so if you’re not in the mood or don’t like cheese, feel free to eliminate it. When you look at this recipe, you may notice it looks similar to veal or chicken masala. With that in mind, you can add capers to the sauce and there you go, filet of sole masala.
Yet another possibility is that you can make it dusting it with flour only and omitting the egg batter altogether. As always, use the recipe as a guide and add or omit ingredients as your taste dictates, which also means that if you happen to be gluten free, the sole can be prepared without the flour dusting if no egg batter is used or use rice flour as a substitute.
Filet of Sole Francaise
Serves 4
1 lb. sole filets or about 2 pieces per person
½ C flour
3 eggs, beaten
1/3 C grated parmesan cheese (optional)
3 T clarified butter or 2T vegetable oil & 1T butter for sautéing
3-4 T whole butter for the sauce
½ C masala or white wine
1 lemon
¼ C chopped parsley
Heat the oven to low. Whisk the parmesan into the beaten eggs. Lightly season the filets with salt and pepper and dust with flour shaking off any excess. Dredge the filets in the egg batter.
In a large skillet, heat the clarified butter or if using oil and whole butter, heat the oil only on medium heat until hot. Add the tablespoon of whole butter and as soon as it is melted, and then add the filets but don’t overcrowding them.
Sauté the filets for 2 to 3 minutes or until golden, and then gently flip and sauté until golden on the second side. Place the sautéed sole on a sheet pan and keep warm in the oven while sautéing the rest.
Discard the cooking oil and add the wine or masala to the pan and let it reduce until it almost gone. Lower or even remove the pan from the heat and let the butter slowly melt and then squeeze the lemon to taste, season with salt and pepper to taste, plate and garnish with the parsley.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. To read archived copies of Stir it Up, visit chefsmitty.com or TheTahoeWeekly.com. Contact him at smitty@chefsmitty.com or (530) 412-3598.
