Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries

Remove skin the sole fillets with a knife, leaving only the white flesh of the fish.

Season each fillet on both sides with salt and pepper.

In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat.

Place the sole fillets in the pan and sear both sides++++ until they are slightly brown and cooked through.

Top each fillet with the white wine mustard sauce and diced green olives.

Plate with Zucchini Fritters and Rice Almandine.

A viewer, who may not be a professional cook, provided this recipe.

The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1 cup white wine

1 cup yellow mustard

1 cup heavy cream

In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat.

Add the mustard and the cream and stir thoroughly until the flavors have combined.

Zucchini Fritters:

3 zucchini

Salt

1 egg, beaten

1/2 cup Italian bread crumbs

1 clove garlic, minced

Vegetable oil, for sauteing

Thoroughly clean the skin of the zucchini.

With a standing grater, shred the zucchini and place in colander to drain the water.

Add salt, to taste.

In a medium sized bowl, combine the egg, breadcrumbs, and garlic.

Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture.

Form the mixture into small patties.

In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan.

Cook the fritters until both sides are browned and crispy.

1 cup long grain rice

1/8 cup dried cranberries

1/4 cup slivered almonds

1 tablespoon butter

In a small pot, bring 2 cups of water to a rolling boil.

Add the rice to the pot and reduce the heat to low.

Cover the pot and allow the rice to simmer until all of the water is absorbed.

In a small pan, saute the cranberries and almonds in butter over medium heat.

Add the cranberries and the almonds to the rice before serving.