Ingredients Jump to Instructions ↓

  1. 1 cup raw-blackened hazelnuts

  2. 2 cups panko (Japanese bread crumbs)

  3. 6 to 7 ounces skinless/boneless Menemsha sole fillet Salt and freshly ground black pepper Flour, for dusting

  4. 8 large egg whites

  5. 4 ounces canola oil, divided

  6. 4 large baking potatoes , skinned, cut into 2 pieces 6 ounces half-and-half

  7. 6 roasted shallots, pureed Salt and freshly ground black pepper

  8. 3/4 pound baby yellow pattipan squash , cut in

  9. 1/2 3/4 pound baby green zucchini , cut in

  10. 1/2 3/4 pound pen asparagus Salt and freshly ground black pepper

  11. 4 tablespoons butter, optional

  12. 2 cups Marsala wine

  13. 2 tablespoons chopped shallots

  14. 1 cup heavy cream

  15. 1 tablespoon cornstarch mixed smooth with

  16. 1 tablespoon water

  17. 8 ounces softened butter Salt and freshly ground black pepper

  18. 1 dash hot sauce

  19. 1 dash Worcestershire sauce Freshly chopped chives, for garnish

Instructions Jump to Ingredients ↑

  1. 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. 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. 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. 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. 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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