(Glyptocephalus Cynoglossus)

PETRALE SOLE DORE

INGREDIENTS:

• 6-7 oz. Petrale Sole (per person)
• 1 cup flour
• 6 eggs ½ cup half & half

For the Lemon-Garlic Butter:

• ½ cup clam stock
• ½ cup sherry
• ½ cup milk
• 1 tablespoon garlic
• 1 tablespoon shallots
• ½ bay leaf
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 tablespoon flour
• ¾ lb. sweet butter

DIRECTIONS:

Mix eggs and half & half together. Dredge fish through flour and place in egg mixture. Heat non-stick skillet to medium and coat bottom with a little oil. Place fish in pan and flip when brown (about two minutes). Cook other side until done. Plate and top with sauce.

Lemon-Garlic Butter Preparation:

Reduce first six ingredients by half in sauce pan. Make roux with 1 tablespoon flour and 1 tablespoon butter. Add reduced mixture to roux and incorporate together well with heat on low. Whisk in butter 2 tablespoons at a time. Add lemon juice, salt and white pepper. Use a little clam stock to thin if too thick.