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Lemon Sole Anthony




Source of Recipe


Piccolina's


List of Ingredients




# 2 (6 ounces each) sole fillets
# Salt and pepper, to taste
# All-purpose flour
# 2 tablespoons vegetable oil
# 1/4 cup dry sherry
# 1 (11 ounces) can mandarin oranges in syrup (about 16 orange sections), drained, syrup reserved
# 20 green grapes, sliced
# Juice of 1/2 lemon
# 1/4 cup heavy cream
# 1 teaspoon butter

Recipe



Season the fillets with salt and pepper, then dust them in the flour.

Heat a saute pan large enough to hold the fillets in one layer. Add the oil. When the oil is hot, turn the heat to high and lay the sole in the pan. Cook for 3 minutes on one side, or until the fish becomes opaque, then sear for 30 seconds on the other side. Remove from the pan and set the fish on a serving plate.

Put the sherry and 2 tablespoons syrup from the oranges in the pan, then add the sliced grapes. Add the lemon juice and let reduce by about half. (This takes about 5 minutes.) Add the heavy cream, stirring. When warm, add the drained mandarin oranges and the butter, stirring. (Put the butter in at the very end, or the sauce will separate and turn greasy.)

Pour the sauce over the fish on the serving plate.