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La Belle Cuisine - More Fish Recipes

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"Fish, to taste right, must swim three times -
in water, in butter, and in wine."
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Fillet of Sole with Fennel and White Wine


Rao's Cookbook:
Over 100 Years of Italian Home Cooking
by Frank Pellegrino, 1998, Random House, Inc.

Serves 6

2 cups sliced fresh fennel bulb
1 cup all-purpose flour
6 large pieces fillet of sole, about 2 pounds
3/4 cup vegetable oil
6 tablespoons unsalted butter
1 cup dry white wine
1 cup chicken broth
Juice of 1 1/2 lemons
Salt and pepper to taste

1.  Place fennel in a small pan of rapidly boiling water. Boil for about 3 minutes or until fennel is tender but still crisp. Drain and refresh under cold running water. Pat dry.
2. Lightly dredge each side of the fish in the flour, shaking off any excess.
3. Heat oil in a large sauté pan over medium-high heat. Carefully add the fillets and fry, turning once, for about 3 minutes or until fish is golden.
4. Drain all oil from pan. Add 2 tablespoons butter. When melted, add wine, broth, and lemon juice and bring to a boil. Lower heat and add fennel and salt and pepper. Simmer for 2 minutes.
5. Using a slotted spoon, remove fish and fennel from the pan to a large, warm serving platter. Cover to keep warm.
6. Return pan to high heat and whisk in remaining butter. Boil for about
1 minute or until sauce has thickened slightly. Pour over the fish and
fennel and serve.
 

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