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Pan Fried Sole with
Homemade Herb Mayonnaise
By Charlie Burke
Printer-friendly version
Although aggressive fishery management has restored the once dangerously
depleted population of haddock in New England waters, it still is at risk of over
fishing, and cod, once abundant in the region, is now threatened. We should,
then, be mindful of other species which equal these in quality and are under
less stress.
Local sole, in this case grey sole, is firm fleshed with a mild sweet flavor, and its
large surface area makes it ideal for pan frying. Last week I bought some
perfectly fresh grey sole from a local fish market and decided to make an
herbed mayonnaise to serve with it. The lemon juice in the mayonnaise would
substitute for the lemon wedges usually served, and our young basil plants,
due to be topped, would provide a spicy herbal accent. Lemon and basil are a
perfect pairing; last year we made a lemon - basil sorbet, and the combination
really worked.
Pan Fried Sole – 2 servings:
12 ounces sole fillets
1 egg white (or 2 if 2 large eggs were used)
½ cup corn starch or flour
½ cup flour
¼ cup corn meal
½ teaspoon cayenne
Kosher or sea salt and freshly ground pepper
Olive oil or vegetable oil
Mix the corn starch and egg white, thinning if necessary with water to the
consistency of heavy cream. Mix flour, corn meal, cayenne and salt and pepper
and place on a plate.
Heat a heavy sauté pan over medium - high heat and film the bottom with the
oil. Dip fillets into the egg white/corn starch mixture, letting excess drip off,
then lightly coat each in the flour and corn meal, shaking off excess. Coat them
just before frying.
Place fillets into sauté pan without crowding. Turn when edges are opaque and
cook until just firm, 3 – 4 minutes per side, depending upon their thickness.
The fillets should be lightly browned. Serve on warmed plates with a dollop of
the herbed mayonnaise* and your choice of vegetables - in the photograph, the
last of this year’s fresh asparagus and pan fried potatoes. A dry white wine,
such as Sauvignon Blanc would go well, as would a dry Riesling.
*Use this recipe for Fresh Real Mayonnaise. This fresh mayonnaise brought this
recipe for simple sautéed fish to a different level and will do the same for
everything from BLT’s to chilled lobster, so give it a try the next time you are
entertaining.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer'sMarket Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.
Along with his wife, Joanne, Charlie grows certified organic herbs, greens and
berries at Weather Hill Farm in Sanbornton, NH.
Homemade Herb Mayonnaise
By Charlie Burke
Printer-friendly version
Although aggressive fishery management has restored the once dangerously
depleted population of haddock in New England waters, it still is at risk of over
fishing, and cod, once abundant in the region, is now threatened. We should,
then, be mindful of other species which equal these in quality and are under
less stress.
Local sole, in this case grey sole, is firm fleshed with a mild sweet flavor, and its
large surface area makes it ideal for pan frying. Last week I bought some
perfectly fresh grey sole from a local fish market and decided to make an
herbed mayonnaise to serve with it. The lemon juice in the mayonnaise would
substitute for the lemon wedges usually served, and our young basil plants,
due to be topped, would provide a spicy herbal accent. Lemon and basil are a
perfect pairing; last year we made a lemon - basil sorbet, and the combination
really worked.
Pan Fried Sole – 2 servings:
12 ounces sole fillets
1 egg white (or 2 if 2 large eggs were used)
½ cup corn starch or flour
½ cup flour
¼ cup corn meal
½ teaspoon cayenne
Kosher or sea salt and freshly ground pepper
Olive oil or vegetable oil
Mix the corn starch and egg white, thinning if necessary with water to the
consistency of heavy cream. Mix flour, corn meal, cayenne and salt and pepper
and place on a plate.
Heat a heavy sauté pan over medium - high heat and film the bottom with the
oil. Dip fillets into the egg white/corn starch mixture, letting excess drip off,
then lightly coat each in the flour and corn meal, shaking off excess. Coat them
just before frying.
Place fillets into sauté pan without crowding. Turn when edges are opaque and
cook until just firm, 3 – 4 minutes per side, depending upon their thickness.
The fillets should be lightly browned. Serve on warmed plates with a dollop of
the herbed mayonnaise* and your choice of vegetables - in the photograph, the
last of this year’s fresh asparagus and pan fried potatoes. A dry white wine,
such as Sauvignon Blanc would go well, as would a dry Riesling.
*Use this recipe for Fresh Real Mayonnaise. This fresh mayonnaise brought this
recipe for simple sautéed fish to a different level and will do the same for
everything from BLT’s to chilled lobster, so give it a try the next time you are
entertaining.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer'sMarket Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.
Along with his wife, Joanne, Charlie grows certified organic herbs, greens and
berries at Weather Hill Farm in Sanbornton, NH.
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