Banana Sole Food

BANANA SOLE

Steps:

• Slice bananas lengthwise.
• Remove bones from fish if needed.
• Heat oil on medium-high heat.
• Dredge fish in flour and shake off excess, then dip in eggs.
• Place battered fish in hot oil. Flip when ready.
• Remove from pan when cooked and keep warm on a plate.
• Repeat the same process with the bananas, flour, egg and cook.
• Sauce.
• This is a basic Francese Sauce.
• Saute shallots in oil until soft.
• Add white wine and lemon juice and let reduce by 1/4.
• Add chicken stock and bring to boil, then reduce to a simmer.
• Mix cornstarch with about a 1/4 cup of water.
• Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached.
• Serve over a bed of rice and top with parsley.

BANANA SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
• Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
• Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
• Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
• Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.