Dover Sole with Shallot Cream Sauce
4 Dover Sole Fillets (or any delicate white fish fillet)
whisk together in oblong container
2 egg yolks
1/2 t White Worchestershire sauce
2 pinches of Kosher salt
pinch white pepper (if desired)
3 T heavy cream
1 1/2 C Panko crumbs (in another oblong container)
Heat about 2 T oil in frying pan, saute the fillets quickly on one side and turn carefully. Do not overcook - just until the fish is white. (takes less than 2 minutes per side) Before turning grate Parmesan cheese on the uncooked side.
Remove fillets to warm plate and keep warm.
To the pan add 2 T butter, 3 T shallots chopped fine and saute until tender; deglaze the pan with white wine and cook most of it off. Add about 1/2 to 3/4 C heavy cream and reduce until it thickens up a little. Add 1/2 t capers, correct seasoning and serve the sauce over the fish. If you like you can finish the sauce with a little more butter.
This is the first time I've ever posted a recipe I made up so I'd appreciate your comments/corrections. Thanks
Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....