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Fillet of sole from Madison's Café

Source of Recipe

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List of Ingredients

1/2 cup milk
1 egg
all-purpose flour
1 cup seasoned dry bread crumbs
4 (6oz.)Atlantic sole fillets
2 cups chicken broth
2 fresh lemons, squeezed for about1/4 cup juice
6 T. butter
1/2 cup white wine
Salt
Ground black pepper
Vegetable oil for deep-frying
1 cup provel cheese
4 spears steamed broccoli



Recipe

Whisk together milk and egg; place in wide dish. Set aside.
Fill a plate with enough flour to dredge fish. Pour bread crumbs into another plate.
To bread the fish; Coat each fillet with flour, then dip into egg mixture and dredge in bread crumbs. Set aside.
To make sauce:
Stir together chicken broth and lemon juice in medium saucepan; bring to a boil over medium heat.
While broth is heating, melt butter in a separate saucepan. Add 3 T. flour to make a roux; whisk until smooth. When broth boils, whisk in roux. Let mixture return to a boil; add wine. When sauce returns to a boil again, remove from heat. Add salt and pepper to taste.

To cook fish: Heat oil in deep-fryer to 325º. Deep-fry fillets about 6 minutes. ( the restaurant deep-fries it's fillets but notes you may also bake the fish. Place the breaded fillets in an ovenproof pan coated with non-stick cooking spray; bake at 350º about 25 minutes, until fish is firm and golden. )
When fish has finished cooking, reheat sauce if necessary. Place 1 fillet on each of 4 plates. Top each fillet with shredded cheese, then wine sauce. Serve with steamed broccoli.
Note: The sauce improves in flavor if made ahead and allowed to refrigerate overnight