Alaska Flounder Schnitzel With Browned Butter
- 14 ounce oyster mushrooms, woody ends trimmed
- 14 ounce cherry tomatoes
- 3 each garlic cloves, sliced
- 1 1/2 tablespoon capers, drained
- 2 ounce extra virgin olive oil
- 3/4 teaspoon salt
- black pepper, freshly ground
- 4 each Flounder Fillet (Rock Sole) IQF Deep Skinned PBO 6 oz 411301
- 1 cup flour
- 2 each eggs
- 2 tablespoon water
- 3 cup breadcrumbs (not panko)
- 1 pinch salt
- 1 cup rice bran oil
- 4 tablespoon butter, unsalted
- 1 sprig rosemary or sage, fresh
- 2 tablespoon demi glace or chicken glace (optional)
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 4 each lemon wedges
- 1/4 cup parsley or chives, chopped
For the roasted vegetables
Cut extra-large mushrooms in half. Toss the mushrooms in a mixing bowl with the cherry tomatoes, sliced garlic, capers, olive oil, salt and pepper.
Transfer seasoned vegetables to a casserole dish or hotel pan. Place pan in preheated oven to roast at 400° F for 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.
For the browned butter
Pre-heat a small pan over medium heat and add the butter. Swirl the butter constantly as it melts for 1-2 minutes. Add a sprig of rosemary or sage and watch the butter closely until it turns golden brown and produces a nutty aroma.
Stir in the lemon juice, the demi-glace (if using), and salt. Set aside. Hold hot.
For the pan fried Alaska sole
Setup a breading station: flour, egg wash (2 eggs whisked with 2 tbsp water), and fine breadcrumbs.
Lay out the fish on a sheet pan and season both sides with salt and pepper.
Working one piece at a time, dredge the sole in flour, shaking off excess, then dipping into the egg wash), then coating with breadcrumbs.
Pre-heat a large skillet with the rice bran oil filled to a ½”. Bring the temperature of the oil to about 350° F and lay the breaded fish in the oil. Cook about 2 minutes or until golden brown, then flip and cook 2 minutes more or until the second side is golden brown and fish is cooked through.
Transfer the fried fish to a paper towel lined tray. Season both sides lightly with salt. Hold hot.
Arrange a piece of fried sole in the center of each of four plates. Spoon a heaping cup of roasted vegetables over each fish. Drizzle about a tablespoon of browned butter around each plate. Garnish each plate with chopped chives or a parsley sprig and a lemon wedge.
Recipe by Chef Jeremy Bringardner
“Alaska Sole is just so good simply breaded and fried and served with lemon, herbs, and butter. It's heavenly. I love the mild, meaty flavor, which is distinct and memorable. It doesn't need a lot of help. Pairing Alaska sole with browned butter and simple roasted vegetables is a surefire way to elevate its game for an impressive, yet easy to execute entree.” - Chef Bringardner