Hazelnut Crusted Menemsha Sole With Marsala Wine Sauce, Shallot Mashed Potatoes And Baby Vegetables
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt8 large
Egg White110 g
Canola Oil (divided)170 g
Half-And-Half1360 g
Asparagus (pen)230 g
Butter (softened)2 cups
Marsala Wine2 tbsps
Shallot (chopped)1 cup
Heavy CreamDirections:
1
Preheat oven to 375 degrees F
2
In a food processor add hazelnuts and pulse 4 times at 5-second intervals
3
Add panko to the hazelnuts and pulse again for 10 seconds
4
Season the sole with salt and pepper, to taste, and lightly dust the sole with flour, shaking off the excess
5
Dip the sole into egg whites coating entirely, shaking off excess, press into hazelnut breading
6
Refrigerate for 10 minutes or up to 24 hours
7
Heat a large saute pan on medium heat
8
Add 2 ounces canola oil and the sole
9
Cook for approximately 1 minute, checking carefully with a spatula to make sure they are golden brown
10
Flip and continue cooking for 1 minute longer and then transfer to sheet pan
11
Repeat the process with the remaining oil and sole
12
Place the baking sheet in the preheated oven for 8 to 10 minutes (depending on thickness of fillet) or until fish is cooked through but still moist
13
Mashed Potatoes: Cook the potatoes through in a 6-quart stock pot with 4 quarts of salted water for approximately 30 minutes
14
Drain potatoes well
15
Beat with an electric mixer on low speed
16
Add half-and-half, shallot puree and salt and pepper, to taste
17
Cover and keep warm
18
Vegetables: In a pot big enough to hold all the vegetables, bring salted water to a boil
19
Drop in vegetables and cook until al dente, approximately 2 minutes, drain well
20
Toss back in pot, season with salt and pepper and add butter, if using
21
Keep warm until ready to serve
22
Marsala Wine Buerre Blanc: Reduce the Marsala wine and shallots in a heavy bottom pan over medium-high heat and reduce to 1/2 cup
23
Add heavy cream and bring back to simmer
24
Whisk in the cornstarch and water mixture, also known as a slurry
25
Reduce heat to low, whisk occasionally for 1 minute longer
26
Remove from heat
27
Add softened butter, 1-ounce at a time, whisking until smooth
28
Season with salt, pepper, hot sauce and Worcestershire sauce
29
Serve immediately
30
For assembly: Divide potatoes among 6 to 8-inch plates, placing them in the center
31
Place the Menemsha sole on top
32
Top 1 corner of the sole with 2 ounces of Marsala Wine Buerre Blanc
33
Arrange the vegetables around the plate, garnish with chives