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Battered Fillet of Sole over Julienned Cucumber Salad


I learned a new cool trick. You can use a mashed potato mixture to batter breaded fish. The potato works to seal in the moisture of the sole, so this fish tastes totally fried even though it’s baked. With a simple coating of Knaidels and Krumbs, you don’t need anything else.


Prepare the Fish


Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.


In a medium pot, cover potato with water. Bring to a boil and cook for 20 minutes, until tender. Drain.


In a food processor, combine potato, shallots, lemon juice, and salt. Blend to combine. Drizzle in olive oil and blend. Place mixture in a shallow bowl.


Place Krumbs in a second shallow bowl. Dredge fish first in potato mixture, then in Krumbs. Place on prepared baking sheet. Bake for 20 minutes. For a more elegant version, as pictured, coat the top only with the potato mixture and Krumbs.

Prepare the Cucumber Salad


In a medium bowl, combine cucumbers, shallots, lemon juice, and sugar.


Cucumber salad is best prepared at least a couple of hours ahead.

To Plate


Drain cucumber salad and swirl onto the center of the plate.


Top with a flounder fillet.