Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  5 min
• Ready Time:
  15 min

Ingredients

• Dover Soul Filets any white fish will work like Cod
• flour
• 2 eggs whisked
• olive oil
• kosher salt

Francaise Sauce

• ½ cup Chicken Stock
• 2 tablespoon non salted butter
• ½ cup dry white wine
• Juice of half a lemon

Directions

For the Francaise Sauce:(per serving)

Melt the butter over medium heat, add the lemon juice, chicken stock and white wine. Now reduce to about ¼ to 1/3 cup will take about 10 min you will know when it’s ready as it will take on a natural thickness and intense flavor.

Start tasting the sauce when it has almost reduced you will be able to tell if it’s too much lemon or too much salt flavor and you can adjust accordingly by adding more water or wine.

Once reduced take off heat and let stand.

Hot pan about medium heat with ¼ cup of Extra Virgin Olive Oil.

Now take your Dover Soul (or any white fish) and we will do a standard egg wash, on a plate put some all-purpose flour and on another plate put one whisked egg.

Now this is important, you want to coat the fish in flour then shake off the excess then right into the egg wash coating all side now shake off any the extra egg wash and put directly and immediately into the hot oil in the pan.

Cook the fish on each side until it is a nice light golden brown. Remove and season with kosher salt while hot.

Add heat to the pan of sauce and put in a couple tablespoons of water so it reheats to the proper thickness as more water will evaporate during the reheating.

Now carefully spoon the sauce over the fish and finish with some finely chopped parsley. Healthy, amazing flavor and easy!

Enjoy!

Benny