Fish in Herb Butter Sauce

Ingredients

• 1 1/2 pounds fresh white fish fillets
• Salt, to taste
• 2 Tbsp olive oil
• 3 Tbsp minced shallots
• 1/4 cup dry white wine
• 2 Tbsp, cut into 4 pieces, cold, unsalted butter
• Fresh thyme leaves (or any fresh herb for flavor)
• Minced fresh chives
• Lemon wedges (use Meyer lemons if available)

Method

1 Pat the fish fillets dry with paper towels. Lightly salt the fillets on both sides.

2 Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Fish fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.

3 Add shallots to the pan and sauté until soft. Deglaze the pan with white wine and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.

Serve immediately.

Breaded Fishfingers

Ingredients

500gm white fish (boneless & skinless)
1 egg
1tsp salt
2 tsp all purpose flour
2tsp lemon juice
Oil for deep frying
1/4 tsp white pepper
1/4 tsp mustard powder
Breadcrumbs for coating

Recipe

Cut the fish into finger shaped pieces
Marinate the fish with pepper, lemon juice and salt
Refrigerate for 15 minutes
Make a paste of flour and beaten egg
Dip and coat each fishfinger in the mixture and roll it in the breadcrumbs
Deep fry until golden brown

Great served alone with tartare sauce, or in sandwiches.

I

Ingredients: • 500 gm Fish (boneless and skinless) • 1 Egg • 1 tsp Salt • 2 tsp All Purpose Flour • 2 tsp Lemon Juice • Oil for deep frying • 1/4 tsp White Pepper • 6 tsp cooking Sauce • 1/4 tsp Mustard powder • Bread crumbs for coating How to make Fish Fingers: • Cut the fish into finger shaped pieces. • Marinate the fish fingers with pepper powder, lemon juice and salt. • Keep these in refrigerator for about 15 minutes. • Now make a paste of flour and beaten egg. • Dip and coat each fish finger in this mixture and roll it in the bread crumbs. • Dip them in beaten egg and roll with the breadcrumbs properly. • Heat oil in a pan. Deep-fry the pieces till they turn golden brown. • Fish fingers are ready. • Serve it with tartar sauce or tomato sauce