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.
Battered Fillet of Sole over Julienned Cucumber Salad
Recipe By Victoria Dwek
- Cook & Prep: 1 h 10 m
- Serving: 4
-
No Allergens
Ingredients (11)
Julienned Cucumbers
Sole
Start Cooking
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.
Note:
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.
