Hosted By
Yvette & Johnny



Hazelnut Crusted Menemsha Sole with Marsala Wine

Serving Size - 2
Prepared By - Ellice & Monty
Recipe Rating
Printer Friendly Recipe

1 cup raw-blackened hazelnuts
2 cups panko (Japanese bread crumbs)
6 to 7 ounces skinless/boneless Menemsha sole fillet
Salt and freshly ground black pepper
Flour, for dusting
8 large egg whites
4 ounces canola oil, divided
MARSALA BUERRE BLANC:
2 cups Marsala wine
2 tablespoons chopped shallots
1 cup heavy cream
1 tablespoon cornstarch mixed smooth with 1 tablespoon water
8 ounces softened butter
Salt and freshly ground black pepper
1 dash hot sauce
1 dash Worcestershire sauce
Freshly chopped chives, for garnish

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 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.