Alaska Sole Schnitzel With Browned Butter


Serves Serves 4
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients

14 oz. oyster mushrooms, woody ends trimmed

14 oz. cherry tomatoes

3 garlic cloves, sliced

1 ½ tbsp. capers, drained

2 oz extra virgin olive oil

¾ tsp salt

black pepper, freshly ground

4 Alaska sole fillets, 6 oz each

1 cup flour

2 eggs

2 tbsp water

3 cups breadcrumbs (not panko)

Pinch of salt

1 cup rice bran oil

4 tbsp butter, unsalted

1 sprig rosemary or sage, fresh

2 tbsp demi glace or chicken glace (optional)

1 tbsp lemon juice

¼ tsp salt

4 lemon wedges

¼ cup parsley or chives, chopped

Directions

Recipe by Chef Jeremy Bringardner 

INSTRUCTIONS

Roasted Vegetables

Cut extra large mushrooms in half. Toss the mushrooms in a mixing bowl with the cherry tomatoes, sliced garlic, capers, olive oil, salt and pepper.

Transfer seasoned vegetables to a casserole dish or hotel pan. Place pan in preheated oven to roast at 400? for 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.

Browned butter

Pre-heat a small pan over medium heat and add the butter.  Swirl the butter constantly as it melts for 1-2 minutes. Add a sprig of rosemary or sage and watch the butter closely until it turns golden brown and produces a nutty aroma.

Stir in the lemon juice, the demi glace (if using), and salt. Set aside. Hold hot.

Pan fried Alaska pollock

Setup a breading station: flour, egg wash (2 eggs whisked with 2 tbsp water), and fine breadcrumbs.

Lay out the fish on a sheet pan and season both sides with salt and pepper.

Working one piece at a time, dredge the sole in flour, shaking off excess, then dipping into the egg wash), then coating with breadcrumbs.

Pre-heat a large skillet with the rice bran oil filled to a 1/2 inch. Bring the temperature of the oil to about 350? and lay the breaded fish in the oil. Cook about 2 minutes or until golden brown, then flip and cook 2 minutes more or until the second side is golden brown and fish is cooked through.

Transfer the fried fish to a paper towel lined tray. Season both sides lightly with salt. Hold hot.

 

ASSEMBLY

Arrange a piece of fried fish in the center of each of four plates.

Spoon a heaping cup of roasted vegetables over each fish.

Drizzle about a tablespoon of browned butter around each plate.

Garnish each plate with chopped chives or a parsley sprig and a lemon wedge.