This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Potato-Crusted Sole
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- #92971
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 white potatoes, peeled and grated
1 teaspoon lemon juice
2 eggs, beaten
1 tablespoon fresh parsley, minced
1/2 cup grated pecorino romano cheese
freshly ground black pepper
1 cup flour
6 sole filets (6 ounce size)
salt
4 tablespoons sweet butter
directions
Toss grated potatoes in boiling water and add lemon juice, to avoid discoloration. Boil 3 minutes or until soft, then drain and set aside.
Combine eggs, parsley, cheese and pepper in a shallow bowl. Place the flour in another bowl. Dredge each piece of sole in flour, then dunk in egg mixture until coated, then coat in flour again. This will form a gluey paste over the sole. Pat the shredded, cooked potato over the sole. Add salt and pepper.
Saute on high heat quickly in butter, turning once. Then finish in a very hot oven, 450 degrees F., for 5 minutes.
added by
rseidner
nutrition data
375 calories, 14 grams fat, 24 grams carbohydrates, 37 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
March 20, 2016
A very time consuming dish to make. Took longer than the 30mins that they have posted to make.