Sand Sole

BIN: Pagusa lascaris
FR: Sole pole
GER: Sandzunge
IT: Sogliola dal porro
ESP: Lenguado de arena
CRO-SRB: List bradavkar / nosan
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Ingredients (for 2 persons):

2 x 400-500g+ whole sand soles or Dover soles

Beurre Maître d’Hotel:
250g softened butter
80g chopped parsley
1 lemon / zest & juice

Breading:
Flour
2 eggs
Panko breadcrumbs
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Recipe:

1. Fillet the fish as shown in this video.

2. Maître d’Hotel Butter: Combine the ingredients and put into a piping bag.

3. Dust the fish with flour, then coat with egg wash and cover with panko.

4 Deep fry the fish at 160-170C for about 4 minutes and let it rest for min. 5 minutes. Pipe the butter into the pocket-shaped opening and serve with lemon wedges. Enjoy! 🥂