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Remove skin the sole fillets with a knife, leaving only the white flesh of the fish.
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2
Season each fillet on both sides with salt and pepper.
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3
In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat.
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4
Place the sole fillets in the pan and sear both sides++++ until they are slightly brown and cooked through.
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5
Top each fillet with the white wine mustard sauce and diced green olives.
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6
Plate with Zucchini Fritters and Rice Almandine.
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7
A viewer, who may not be a professional cook, provided this recipe.
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8
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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9
1 cup white wine
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1 cup yellow mustard
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1 cup heavy cream
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In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat.
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13
Add the mustard and the cream and stir thoroughly until the flavors have combined.
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14
Zucchini Fritters:
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15
3 zucchini
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16
Salt
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1 egg, beaten
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1/2 cup Italian bread crumbs
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1 clove garlic, minced
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Vegetable oil, for sauteing
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21
Thoroughly clean the skin of the zucchini.
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22
With a standing grater, shred the zucchini and place in colander to drain the water.
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Add salt, to taste.
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24
In a medium sized bowl, combine the egg, breadcrumbs, and garlic.
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25
Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture.
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26
Form the mixture into small patties.
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27
In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan.
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28
Cook the fritters until both sides are browned and crispy.
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1 cup long grain rice
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1/8 cup dried cranberries
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1/4 cup slivered almonds
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1 tablespoon butter
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In a small pot, bring 2 cups of water to a rolling boil.
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34
Add the rice to the pot and reduce the heat to low.
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35
Cover the pot and allow the rice to simmer until all of the water is absorbed.
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36
In a small pan, saute the cranberries and almonds in butter over medium heat.
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37
Add the cranberries and the almonds to the rice before serving.
