Serves: varied / Prep-time: 1 hour, cook-time: 20 minutes
- 8-10 oz of boneless sole filet
- 1 cup of panko crumbs
- 1 cup of raw hazelnuts
- 1 egg
- 1 C of milk
- 2 C of dry Marsala wine
- 1 C of heavy cream
- 2 Tbs of butter
- 2 Tbs of plain flour
- 2 Tbs of olive oil
- 1/2 C of chopped green onions
Preheat oven to 375 degrees.
Spread the olive oil on to a large cooking pan.
Cut the sole into two to three even pieces.
Mix the panko and hazelnuts in a food processor; blend until a medium consistency.
Add the mixture of panko and hazelnuts to a large bowl.
Add the raw egg and milk to another large bowl, beat until blended.
Dip each piece of fish in the egg/milk bath then dip and roll in the panko/hazelnut mix and coat completely.
Place the fish pieces on the oiled cooking pan, place in the oven and bake for 20 mins or until done.
While the fish is cooking, add the green onions and wine to a medium sauce pan, heat over medium heat until the wine reduces to about 3/4 of a cup.
Add the heavy cream and butter to the wine, blend and stir frequently. Reduce to heat to a low simmer.
In a small bowl, combine the plain flour with two tbs of water and whisk until blended well, then slowly add to the wine/cream sauce and whisk.
Serve the cooked fish over mashed potatoes and cover with the marsala cream sauce.