How to cook Fillet of Sole All'Agro
- 6 sole fillets (about 4 ounces each)
- 1 tablespoon flour
- 1 egg, beaten
- Salt and freshly ground black pepper, to taste
- 1/4 cup olive oil
- 1/4 cup dry white wine
- Juice of 1 lemon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon unsalted butter
- Place the sole fillets in a bowl and sprinkle flour evenly over them. Toss gently to coat evenly. Break the egg into the bowl and season with salt and pepper. Toss gently again (tossing with your hands works well) until mixed thoroughly.
- Place a large sauté pan over medium-high heat. When hot, add enough oil to cover the bottom of the pan evenly. When the oil is hot, add 1 fillet and sauté for 4 to 5 minutes, until the underside is light golden brown. Turn the fillet over and cook the second side for 2 to 4 minutes, until opaque and firm. Remove any browned or burned particles of flour from the pan and again add oil to cover the bottom of the pan. Repeat with the remaining fillets, transferring them to a warmed serving dish in a very low oven as each is completed.
- Drain off the excess oil from the pan. Add the wine and heat for 2 seconds, still over medium-high heat. Stir in the lemon juice, parsley and butter. Stir or swirl the mixture for 2 to 3 minutes as it foams, until the sauce begins to thicken. Pour the sauce over the fish and serve immediately.
The Fillet of Sole All'Agro recipe easy to cook and so good!
When then-head chef John Canepa wrote up this long-running recipe twenty years ago, he described it as "a simple and tasty preparation. Many types of fish fillets can be used. "No one is quite sure of the meaning of "all 'Agro." Perhaps it is a corruption of "allegro." The Tadich Grill serves this dish garnished with lemon slices and with boiled potatoes and vegetables on the side.
This recipe for Fillet of Sole All'Agro serves/makes: 3 servings
The Fillet of Sole All'Agro recipe is adopted from The Tadich Grill (San Francisco).
Main Ingredient: Sole
Preparation Method: Pan Fried/Sauteed
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