Sole-Petrale Parmesan Breaded with Tartar Sauce (Serves 4)

Petrale Sole Ingredients: 4 7-8 ounce Petrale sole filets (English or Dover may be substituted) 1/2 cup grated Parmesan (do not use fresh) 1/2 cup Japanese bread crumbs 4 tablespoons butter, margarine or olive oil 3 whole eggs, beaten Petrale Sole Method: Dip the filets in egg and dredge in breadcrumbs, pressing the crumbs firmly into the filets. Place a non-stick sauté pan over medium high heat and melt the butter or margarine, or heat the olive oil. Cook the filets over medium-high heat for 2-3 minutes per side, until golden brown and thoroughly cooked. Tartar Sauce Ingredients: 1 cup mayonnaise 2 tablespoons dill relish or dill pickle, minced 2 tablespoons onion, minced 1 tablespoons parsley, chopped 1 tablespoon capers, chopped juice of 1/2 medium lemon 1/4 teaspoon white pepper 1/4 teaspoon salt 1 ounce buttermilk Tartar Sauce Method: Combine all ingredients and refrigerate 30 minutes. To Serve: Place the filets on warm plates and serve with tartar sauce on the side. Serve with seasonal fresh vegetables and rice or potatoes. ««« Back to Recipe Search page