- 2
Ingredients
- 4 to 5 large fingerling potatoes
- 8 to 9 ounces medium-sized cremini or oyster mushrooms, stems trimmed but left in place
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper
- Two 8- to 9-ounce fillets of sole
- 1 cup all-purpose flour
- 3 large eggs
- 3 Tbsp. grated Romano cheese
- 2 Tbsp. finely chopped flat-leaf parsley
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter
- 2 Tbsp. finely chopped shallots
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock
- Juice of 2 lemons
- 1/4 cup small shrimp, peeled, deveined and halved
Preparation
Step 1
Preheat the oven to 400 degrees F.
In a saucepan, cover the potatoes with enough lightly salted cold water to cover them by about 1 inch. Bring them to a boil over medium-high heat. Reduce the heat and simmer them, partially covered, for about 20 minutes or until they are tender. Drain them, submerge them in cold water, and drain them again. Cut them in half lengthwise. Lay the potato halves, cut side up, in a single layer on a baking sheet and set them aside.
In a bowl, toss the mushrooms with the olive oil and season them to taste with salt and pepper. Transfer them to a baking sheet and arrange them in a single layer, leaving space between the mushrooms. Roast them for 15 to 20 minutes or until they are slightly dried and tender. Remove them from the oven and set them aside.
Season the salt and pepper to taste.
Spread the flour on a plate. In a shallow bowl, whisk together the eggs, the grated cheese and 1 Tbsp. of the parsley.
Coat the sole with flour and shake off any excess. Dip the sole in the egg mixture and let any excess drip off.
Meanwhile, in a large saute pan, heat the oil over medium heat. When the oil is hot, carefully place the fish in the pan, increase the heat to medium-high and cook it for about 3 minutes or until it is golden brown, gently shaking the pan from time to time. Turn the fish over and cook the other side for about 3 minutes or until the fish is golden brown on both sides and cooked through. Drain the fish on paper towels and then transfer it to an ovenproof platter.
Reduce the oven temperature to 250 degrees F. Discard any oil from the saute pan and wipe it clean with paper towels. Melt 1 tsp. of the butter in the saute pan over medium heat. Add the shallots and cook them, stirring occasionally, for 2 to 3 minutes or until they are lightly browned.
Add the wine and cook the shallots for 30 seconds. Add the chicken stock, raise the heat to high and bring it to a boil. Boil it for 3 to 4 minutes or until it is reduced by half. Reduce the heat to low and whisk in the remaining butter, about 1 Tbsp. at a time, until it is incorporated. Adjust the heat up or down to maintain a low simmer.
Add the lemon juice and shrimp to the sauce and season it to taste with salt and pepper. Simmer it for 2 minutes or until the shrimp are pink and cooked through. Stir in the remaining 1 Tbsp. of the parsley.
Meanwhile, heat the potatoes, mushrooms and fish in the oven for about 5 minutes or until they are heated through.
Place the fish in the center of the platter. Arrange the potatoes and mushrooms around the fish. Spoon the sauce over the sole and serve.