Steps:
- Preheat oven to 375 degrees F.
- In a food processor add hazelnuts and pulse 4 times at 5-second intervals. Add panko to the hazelnuts and pulse again for 10 seconds. Season the sole with salt and pepper, to taste, and lightly dust the sole with flour, shaking off the excess. Dip the sole into egg whites coating entirely, shaking off excess, press into hazelnut breading. Refrigerate for 10 minutes or up to 24 hours. Heat a large saute pan on medium heat. Add 2 ounces canola oil and the sole. Cook for approximately 1 minute, checking carefully with a spatula to make sure they are golden brown. Flip and continue cooking for 1 minute longer and then transfer to sheet pan. Repeat the process with the remaining oil and sole.
- Place the baking sheet in the preheated oven for 8 to 10 minutes (depending on thickness of fillet) or until fish is cooked through but still moist.
- Mashed Potatoes: Cook the potatoes through in a 6-quart stock pot with 4 quarts of salted water for approximately 30 minutes. Drain potatoes well. Beat with an electric mixer on low speed. Add half-and-half, shallot puree and salt and pepper, to taste. Cover and keep warm.
- Vegetables: In a pot big enough to hold all the vegetables, bring salted water to a boil. Drop in vegetables and cook until al dente, approximately 2 minutes, drain well. Toss back in pot, season with salt and pepper and add butter, if using. Keep warm until ready to serve.
- Marsala Wine Buerre Blanc: Reduce the Marsala wine and shallots in a heavy bottom pan over medium-high heat and reduce to 1/2 cup. Add heavy cream and bring back to simmer. Whisk in the cornstarch and water mixture, also known as a slurry. Reduce heat to low, whisk occasionally for 1 minute longer. Remove from heat. Add softened butter, 1-ounce at a time, whisking until smooth. Season with salt, pepper, hot sauce and Worcestershire sauce. Serve immediately.
- For assembly: Divide potatoes among 6 to 8-inch plates, placing them in the center. Place the Menemsha sole on top. Top 1 corner of the sole with 2 ounces of Marsala Wine Buerre Blanc. Arrange the vegetables around the plate, garnish with chives.
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Biswajit Datta
[email protected]This was a delicious recipe! The sole was cooked perfectly and the hazelnut crust was so flavorful. The Marsala wine sauce was also very good. I served it with rice and asparagus.
Md Tamim Kazi
[email protected]I made this recipe for my family and they loved it! The sole was cooked perfectly and the hazelnut crust was delicious. The Marsala wine sauce was also very good. I will definitely be making this again.
Arbin Aliji
[email protected]This recipe was easy to follow and the results were amazing! The sole was cooked perfectly and the hazelnut crust was crispy and flavorful. The Marsala wine sauce was also very good. I will definitely be making this again.
Hanh Thai
[email protected]I've made this recipe several times and it's always a hit. The hazelnut crust on the sole is so flavorful and the Marsala wine sauce is delicious. I usually serve it with mashed potatoes and roasted vegetables.
Danish Awan
[email protected]This was a delicious recipe! The sole was cooked perfectly and the hazelnut crust was so flavorful. The Marsala wine sauce was also very good. I served it with rice and asparagus.
Miranda Carrington
[email protected]I made this recipe for my family and they loved it! The sole was cooked perfectly and the hazelnut crust was delicious. The Marsala wine sauce was also very good. I will definitely be making this again.
Hi Hello
[email protected]This recipe was easy to follow and the results were amazing! The sole was cooked perfectly and the hazelnut crust was crispy and flavorful. The Marsala wine sauce was also very good. I will definitely be making this again.
ali javed
[email protected]I've made this recipe several times and it's always a hit. The hazelnut crust on the sole is so flavorful and the Marsala wine sauce is delicious. I usually serve it with mashed potatoes and roasted vegetables.
Naseer Ahmad
[email protected]This was a great recipe! The sole was cooked perfectly and the hazelnut crust was delicious. The Marsala wine sauce was also very good. I would definitely make this again.
Jayden Plaatjies
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the hazelnut-crusted sole and the Marsala wine sauce. I would definitely recommend this recipe for a special occasion.
Siyana Cherneva
[email protected]This dish was delicious! The sole was cooked perfectly and the hazelnut crust was so crispy. The Marsala wine sauce was also very good. I served it with rice and asparagus.
Beza Love
[email protected]I'm not a huge fan of sole, but this recipe changed my mind. The hazelnut crust was amazing and the Marsala wine sauce was so flavorful. I will definitely be making this again.
Izavion Sanchez
[email protected]This recipe was a bit more work than I usually put into a weeknight meal, but it was totally worth it. The sole was cooked perfectly and the hazelnut crust added a delicious crunch. The Marsala wine sauce was also very tasty. I served it with roasted
LIRIDON ELSHANI
[email protected]I made this dish last night and it was incredible! The hazelnut crust on the sole was perfectly crispy and flavorful, and the Marsala wine sauce was rich and decadent. The shallot mashed potatoes were creamy and smooth, and the baby vegetables were p