Cathys Sole Francaise Food

CATHY'S SOLE FRANCAISE

Steps:

• 1. In a large non stick frying pan heat the olive oil.
• 2. Pass the fish thru the flour making sure to fully coat the fish and then pass it thru the egg until its fully coated.
• 3. Put the fish in the pan and saute in the oil until golden on the bottom and then flip it until the 2nd side is golden. (about 4-5 minutes each side)
• 4. When the fish is cooked I put it on a cookie sheet and put it in a heated oven (250 deg) to keep warm while the sauce makes.
• 5. Add white wine, butter,& lemon juice, (I didnt add any salt but if your not watching that add salt and pepper to taste) I whisked in about a tablespoon of the left over flour and let it simmer uncovered until liquid reduced and thickened. Drizzle over the fish.
• 6. I served it with rice but you can serve with vegetables too.

SOLE FRANCESE

Steps:

• Preheat oven to 300 degrees.
• Heat olive oil and butter in non stick skillet over medium high heat.
• Dredge sole in flour.
• Mix eggs, parmesan and salt.
• Dip floured sole into egg batter and place in hot pan.
• Cook sole in batches being careful not to crowd in pan.
• Cook until nicely browned (1 1/2 minutes per side).
• Remove to oven safe platter and keep warm in oven.
• Repeat adding more oil and butter to pan as needed until all are cooked.
• When done, add lemon juice, garlic, marsala and corn starch to pan stirring until thickened.
• Place sauce over sole and cut up lemon and sprinkle over sole.

CHICKEN FRANCAISE OVER SPAGHETTI

Steps:

• 1. Create a workstation with your egg, flour and chicken cutlets and begin by dipping chicken slices individually into the egg and then flour and begin to fry gently in a fry pan, (salt and pepper if desired.) Place aside until all are done. This may be a good time to mix your sauce ingredients in a small saucepan and place on low heat.
• 2. If you will be serving this over or with pasta, begin a boiling pot of salted water and place spaghetti in water when it begins to boil and cook for about 12 minutes or to you taste. Drain in a colander. I then like to place my pasta in a casserole, top and mix with a little sauce and then arrange chicken pieces on top. Pour the remaining sauce over the chicken and pasta.
• 3. I like to put this in a 350 degree oven for about 15-20 minutes, then remove to serve. Before serving, I place lemon slices and chopped parsley on top for presentation. Another great one dish meal or serve with a salad or green vegetable!

SOLE FRANCAISE

Steps:

• Dust the fish with the flour.
• Dip the fish in the egg.
• Saute in the oil until golden on each side; drain excess oil.
• Add butter, white wine, lemon juice, and salt and pepper to taste.
• Simmer uncovered until liquid is reduced to half, about 5 minutes.
• Serve immediately.
• (I use MUCH more lemon in my sauce because I love lemon, so if you like it- add more!).

LEMON SOLE

Steps:

• Preheat 2 medium non-stick skillets over medium-low heat for 5 minutes.
• Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Season the fillets with salt and pepper. (If the fillets tapers down to a very thin tail, fold the tail back to make a more uniformly thick fillet.) Put the flour on a plate. Dredge the rounded-sides of the fillets in the flour and shake off any excess.
• Raise the heat to medium-high and add 1 tablespoon of butter to each skillet. When the butter stops foaming, add 2 fillets to each pan, rounded-side down, and cook, lightly shaking the skillets occasionally, until golden brown, about 2 minutes. Turn off the heat, flip the fillets with a spatula, and let the fillets finish cooking in the residual heat in the pans, about 2 minutes more. Transfer the fillets to 4 warm plates and cover loosely with foil.
• Add the lemon juice and water to one of the skillets. While moving the skillet in a circular motion, add the remaining 3 tablespoons butter, little by little, until melted and a smooth, creamy sauce is formed. Stir in the parsley and thyme and season with salt and pepper to taste. Spoon some of the sauce over each fillet and serve immediately.

FILLETS OF SOLE FRANCESE AND LEMON-BASIL PASTA

Steps:

• Place a large pot of water on to boil for the pasta. Salt the boiling water, add the pasta, and cook it to al dente; it should still have a bite to it. Heads up: you will need to use a ladleful of the starchy cooking liquid for the sauce before you drain the pasta.
• While the pasta cooks, rinse and pat the fish dry, then season with salt and pepper. Beat the eggs with the half-and-half or milk. Heat a large nonstick skillet over medium heat. Add the butter. When the butter has melted and is hot, dip the fillets in the egg mixture, then transfer them to the skillet. Cook the fillets for 3 to 4 minutes on each side, or until deeply golden brown.
• While the fish cooks, zest the lemons. Heat the EVOO in a deep skillet over medium-low heat. Add the lemon zest and garlic to the EVOO. Sweat the garlic for 2 minutes, then add the wine and reduce for 30 seconds. Add a ladle of the starchy pasta water and the juice of 1 of the lemons and reduce for 30 seconds more. Turn off the heat.
• When the fish is done, transfer it to serving plates and add the juice of the remaining lemon to the pan. Turn the heat off. Let the lemon juice combine with the pan juices, then spoon the juices over the fish.
• Drain the pasta well and add to the garlic-lemon-wine sauce. Add the basil and toss the pasta for 1 minute to absorb the flavors. Season the pasta with salt and pepper. Serve the pasta alongside the fish garnished with cubes of plum tomato.