Hazelnut Crusted Menemsha Sole with Marsala Wine Sauce, Shallot Mashed Potatoes and Baby Vegetables

Hazelnut Crusted Menemsha Sole with Marsala Wine Sauce, Shallot Mashed Potatoes and Baby Vegetables
Hazelnut Crusted Menemsh

Instructions

1
Preheat oven to 375 degrees F.
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OvenOven
2
In a food processor add hazelnuts and pulse 4 times at 5-second intervals.
Ingredients you will need
HazelnutsHazelnuts
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Food ProcessorFood Processor
3
Add panko to the hazelnuts and pulse again for 10 seconds. Season the sole with salt and pepper, to taste, and lightly dust the sole with flour, shaking off the excess. Dip the sole into egg whites coating entirely, shaking off excess, press into hazelnut breading. Refrigerate for 10 minutes or up to 24 hours.
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Salt And PepperSalt And Pepper
Egg WhitesEgg Whites
HazelnutsHazelnuts
All Purpose FlourAll Purpose Flour
PankoPanko
SoleSole
DipDip
4
Heat a large saute pan on medium heat.
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Frying PanFrying Pan
5
Add 2 ounces canola oil and the sole. Cook for approximately 1 minute, checking carefully with a spatula to make sure they are golden brown. Flip and continue cooking for 1 minute longer and then transfer to sheet pan. Repeat the process with the remaining oil and sole.
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Cooking OilCooking Oil
SoleSole
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SpatulaSpatula
Frying PanFrying Pan
6
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.
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FishFish
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Baking SheetBaking Sheet
OvenOven
7
Mashed Potatoes:Cook the potatoes through in a 6-quart stock pot with 4 quarts of salted water for approximately 30 minutes.
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PotatoPotato
StockStock
WaterWater
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PotPot
8
Drain potatoes well. Beat with an electric mixer on low speed.
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PotatoPotato
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Hand MixerHand Mixer
9
Add half-and-half, shallot puree and salt and pepper, to taste. Cover and keep warm.
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Salt And PepperSalt And Pepper
ShallotShallot
10
Vegetables:In a pot big enough to hold all the vegetables, bring salted water to a boil. Drop in vegetables and cook until al dente, approximately 2 minutes, drain well. Toss back in pot, season with salt and pepper and add butter, if using. Keep warm until ready to serve.
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Salt And PepperSalt And Pepper
VegetableVegetable
ButterButter
WaterWater
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PotPot
11
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.
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MarsalaMarsala
ShallotShallot
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Frying PanFrying Pan
12
Add heavy cream and bring back to simmer.
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Heavy CreamHeavy Cream
13
Whisk in the cornstarch and water mixture, also known as a slurry. Reduce heat to low, whisk occasionally for 1 minute longer.
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Corn StarchCorn Starch
WaterWater
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WhiskWhisk
14
Remove from heat.
15
Add softened butter, 1-ounce at a time, whisking until smooth. Season with salt, pepper, hot sauce and Worcestershire sauce.
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Worcestershire SauceWorcestershire Sauce
Hot SauceHot Sauce
ButterButter
PepperPepper
SaltSalt
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WhiskWhisk
16
Serve immediately.
17
For assembly:Divide potatoes among 6 to 8-inch plates, placing them in the center.
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PotatoPotato
18
Place the Menemsha sole on top. Top 1 corner of the sole with 2 ounces of Marsala Wine Buerre Blanc. Arrange the vegetables around the plate, garnish with chives.
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MarsalaMarsala
VegetableVegetable
ChivesChives
SoleSole
DifficultyExpert
Ready In1 h, 10 m.
Servings2
Health Score77
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