This is a most unusual and delicious way of cooking sole and, since it is not necessary to use Dover sole for this dish, it is not too extravagant. If you use lemon sole, you may have to increase the quantities. Serve with French beans and sauteed potatoes.
2 oz. seasoned flour, made with
2 oz. flour,
1 teaspoon salt,
2 teaspoon black pepper,
2 teaspoon dried dill and
1 teaspoon chopped fresh parsley
2 eggs, lightly beaten with
2 tablespoons single cream
8 oz. finely chopped walnuts
8 sole fillets
1 oz. butter
3 tablespoons olive oil
2 lemons, cut into wedges
Place the flour, egg mixture and walnuts on separate plates. Dip the sole fillets first in the flour, then in the egg mixture and finally in the nuts. Shake off’ any excess.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, place the sole fillets in the pan. Fry for 4 to 6 minutes on each side or, until the fish flakes easily when tested with a fork.
Remove the pan from the heat. Using a fish slice or spatula, transfer the fish to a warmed serving dish. Garnish with the lemon wedges and serve at once.