From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Beat the milk and eggs together in a bowl. Combine the flour, salt and pepper in a bowl. Grind the nuts in a food processor. Pour into a bowl. Heat the butter in a heavy ovenproof saucepan or saute pan until melted.
Dip the fillets in the flour mixture; dip in the egg mixture. Coat with the nuts. Arrange the fillets in the prepared saucepan or saute pan. Bake at 300 degrees until the nuts are golden brown and the fillets flake easily. Transfer the fillets to an ovenproof dish. Return to the oven to keep warm.
Discard any pan drippings from the saucepan or saute pan. Add the bourbon or white wine with lemon. Cook until heated. Stir in the whipping cream. Cook until the consistency of a smooth sauce, stirring constantly. Spoon the sauce onto 8 dinner plates; top with the sole. Sprinkle with the parsley.
HINT: Serve with fried sweet potatoes and a green vegetable.
SERVINGS: 8
- 1 cup milk
- 4 eggs
- 1 cup flour
- Salt and pepper to taste
- 2 cups nuts (almonds, walnuts, pecans or cashews or a mixture of all or your preference)
- 1 cup butter
- 8 (2- to 3-ounce) fillets grey or lemon sole
- 1/2 cup bourbon or white wine plus a small amount of lemon juice
- 1 cup whipping cream
- 2 Tablespoons chopped fresh parsley
TO PREPARE:
Beat the milk and eggs together in a bowl. Combine the flour, salt and pepper in a bowl. Grind the nuts in a food processor. Pour into a bowl. Heat the butter in a heavy ovenproof saucepan or saute pan until melted.
Dip the fillets in the flour mixture; dip in the egg mixture. Coat with the nuts. Arrange the fillets in the prepared saucepan or saute pan. Bake at 300 degrees until the nuts are golden brown and the fillets flake easily. Transfer the fillets to an ovenproof dish. Return to the oven to keep warm.
Discard any pan drippings from the saucepan or saute pan. Add the bourbon or white wine with lemon. Cook until heated. Stir in the whipping cream. Cook until the consistency of a smooth sauce, stirring constantly. Spoon the sauce onto 8 dinner plates; top with the sole. Sprinkle with the parsley.
HINT: Serve with fried sweet potatoes and a green vegetable.
SERVINGS: 8
