Battered Fillet of Sole over Julienned Cucumber Salad

 

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• 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.

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Ingredients (11)

Julienned Cucumbers

• 1 tablespoon sugar

• 2 cucumbers, peeled and julienned

• 1 shallot, cut into thin strips

• juice of 1 lemon

Sole

• 1 Russet potato, peeled and diced

• 1 shallot, peeled and cut into chunks

• juice of 1/2 lemon

• pinch salt

• 1/3 cup Gefen Olive Oil

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  Gefen Olive Oil

• 1 and 1/2 pounds flounder or sole, trimmed into rectangles

• 1 cup Oberlander’s gluten free Knaidels and Krumbs

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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.