Dover Sole Francese
1 egg
1 tablespoon water
1 tablespoon lemon juice
3 tablespoons rice flour (or wheat flour)
2 tablespoons grated parmesan cheese
salt and pepper
For the fish:
¾ pound thinly sliced wild-caught Dover sole
1-2 tablespoons olive oil
1-2 tablespoons butter
½ pound mushrooms, sliced
2 cloves garlic, minced
¼ cup lemon juice
¼ cup white wine or vermouth
½ cup chopped parsley
lemon wedges, for garnish
1 tablespoon water
1 tablespoon lemon juice
3 tablespoons rice flour (or wheat flour)
2 tablespoons grated parmesan cheese
salt and pepper
For the fish:
¾ pound thinly sliced wild-caught Dover sole
1-2 tablespoons olive oil
1-2 tablespoons butter
½ pound mushrooms, sliced
2 cloves garlic, minced
¼ cup lemon juice
¼ cup white wine or vermouth
½ cup chopped parsley
lemon wedges, for garnish
Instructions:
In a small bowl, whisk egg, water, lemon juice, rice flour, parmesan cheese, salt and pepper. Place the fish in the mixture and coat well. Heat a nonstick pan over medium high heat, and place 1 tablespoon of oil and butter in the pan. Transfer the dredged fish pieces to the pan, and cook in one layer (you may have to work in batches) until golden on both sides, about 7-10 minutes total. Remove the fish from pan and place on a warmed platter. Increase the heat to high, and add remaining oil and butter. Cook the mushroom and garlic in the pan until mushrooms soften, about five minutes. Deglaze the pan with the lemon juice and wine and let bubble one minute. Add the parsley, and spoon the mushrooms on top of the fish to serve. Serve with lemon wedges as garnish.