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Categories:
olive oil butter flour eggs garlic shrimp lemons lemon juice white wine vegetable stock parsley salt pepper
Viewed: 73 - Published at: 9 years agoIngredients
- 6 Tablespoons Olive Oil
- 6 Tablespoons Butter
- 1 cup Flour
- 2 Eggs
- 4 cloves Garlic, Sliced
- 1- 1/2 pound Sole Fillets
- 1 pound Shrimp, Cleaned, De-veined And Butterflied
- 2 Lemons, Sliced
- 1/4 cups Fresh Lemon Juice
- 1/4 cups White Wine
- 1/2 cups Vegetable Stock
- 1/4 cups Chopped Fresh Parsley
- 1 teaspoon Salt
- 1 teaspoon Pepper
Method
- Start by preheating your oven to 300 F. Heat a large skillet over medium heat, add 3 tablespoons of the oil and 3 tablespoons of the butter.
- Heat until foaming.
- Pour your flour in a shallow dish or bowl.
- Whisk eggs in a medium size bowl.
- Dredge the fish fillets in the flour, making sure you coat both sides.
- Then dip the fish in the eggs, and make sure its evenly covered.
- Set on a plate.
- Repeat with all of the fillets.
- Add fillets into your skillet.
- Cook each side for 4-8 minutes (depends on the thickness of the fillet).
- You want the bottom of the fillet to get lightly browned before you flip it.
- Transfer the coked fillets to a baking sheet and place them in the oven to stay warm.
- Repeat the same exact process with the shrimp.
- So first dredge them the same way you did your fish.
- The shrimp however will cook very quickly, around 1-3 minutes each side.
- Transfer to the same baking sheet with the fish.
- Once you are done with all of the fish, add the remaining oil and butter and garlic to the skillet.
- Wait for the butter to foam and add the sliced lemons.
- Cook for 2 minutes.
- Add the lemon juice and wine and bring to a boil then reduce to a simmer and cook until it reduces and thickens a bit.
- Add the vegetable stock; bring to a boil and cook until the sauce is slightly thickened.
- Sprinkle in the parsley, salt and pepper.
- Reduce the heat to low and add the fish and shrimp to the skillet.
- Serve immediately.
- Buon appetito!
