Battered Fillet of Sole over Julienned Cucumber Salad

Victoria Dwek Recipe By
  • Cooking and Prep: 1 h 10 m
  • Serves: 4
  • No Allergens

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.

Ingredients (11)

Julienned Cucumbers

Sole

Start Cooking

Prepare the Fish

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

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

  3. 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.

  4. 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

  1. 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

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

  2. Top with a flounder fillet.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP