Main
Recipes
Main Ingredients
Seafood
Hazelnut Crusted Menemsha Sole with Marsala Wine Sauce, Shallot Mashed Potatoes and Baby Vegetables Recipe

Hazelnut Crusted Menemsha Sole with Marsala Wine Sauce, Shallot Mashed Potatoes and Baby Vegetables Recipe

Posted by

Rate It!

Hazelnut Crusted Menemsha Sole with Marsala Wine Sauce, Shallot Mashed Potatoes and Baby Vegetables

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 cup raw-blackened hazelnuts
2 cups panko ( japanese bread crumbs)
6 to 7 oz skinless/boneless menemsha sole fillet
salt and freshly ground black pepper
flour , for dusting
8 large egg whites
4 oz canola oil, divided
4 large baking potatoes, skinned, cut into 2 pieces
6 oz half-and-half
6 roasted shallots, pureed
salt and freshly ground black pepper
3/4 lb baby yellow pattipan squash, cut in 1/2
3/4 lb baby green zucchini, cut in 1/2
3/4 lb pen asparagus
salt and freshly ground black pepper
4 tbsp butter , optional
2 cups marsala wine
2 tbsp chopped shallots
1 cup heavy cream
1 tbsp cornstarch mixed smooth with 1 tbsp water
8 oz softened butter
salt and freshly ground black pepper
1 dash hot sauce
1 dash worcestershire sauce
freshly chopped chives, for garnish

Directions:

For the Marsala Buerre Blanc:
Preheat oven to 375 degrees F.
In a food processor add hazelnuts and pulse 4 times at 5-second intervals. Add panko to the hazelnuts and pulse again for 10 seconds. Season the sole with salt and pepper, to taste, and lightly dust the sole with flour, shaking off the excess. Dip the sole into egg whites coating entirely, shaking off excess, press into hazelnut breading. Refrigerate for 10 minutes or up to 24 hours. Heat a large saute pan on medium heat. Add 2 ounces canola oil and the sole. Cook for approximately 1 minute, checking carefully with a spatula to make sure they are golden brown. Flip and continue cooking for 1 minute longer and then transfer to sheet pan. Repeat the process with the remaining oil and sole.
Place the baking sheet in the preheated oven for 8 to 10 minutes (depending on thickness of fillet) or until fish is cooked through but still moist.
Mashed Potatoes:
Cook the potatoes through in a 6-quart stock pot with 4 quarts of salted water for approximately 30 minutes. Drain potatoes well. Beat with an electric mixer on low speed. Add half-and-half, shallot puree and salt and pepper, to taste. Cover and keep warm.
Vegetables:
In a pot big enough to hold all the vegetables, bring salted water to a boil. Drop in vegetables and cook until al dente, approximately 2 minutes, drain well. Toss back in pot, season with salt and pepper and add butter, if using. Keep warm until ready to serve.
Marsala Wine Buerre Blanc:
Reduce the Marsala wine and shallots in a heavy bottom pan over medium-high heat and reduce to 1/2 cup. Add heavy cream and bring back to simmer. Whisk in the cornstarch and water mixture, also known as a slurry. Reduce heat to low, whisk occasionally for 1 minute longer. Remove from heat. Add softened butter, 1-ounce at a time, whisking until smooth. Season with salt, pepper, hot sauce and Worcestershire sauce. Serve immediately.
For assembly:
Divide potatoes among 6 to 8-inch plates, placing them in the center. Place the Menemsha sole on top. Top 1 corner of the sole with 2 ounces of Marsala Wine Buerre Blanc. Arrange the vegetables around the plate, garnish with chives.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2591.58 Kcal (10850 kJ)
Calories from fat	1899.56 Kcal
		% Daily Value*
Total Fat	211.06g	325%
Cholesterol	418.54mg	140%
Sodium	4074.47mg	170%
Potassium	1220.04mg	26%
Total Carbs	116.43g	39%
Sugars	2.13g	9%
Dietary Fiber	4.41g	18%
Protein	32.19g	64%
Vitamin C	60.2mg	100%
Vitamin A	1.4mg	47%
Iron	4.2mg	23%
Calcium	211.2mg	21%

Amount Per 100 g
Calories	188.33 Kcal (789 kJ)
Calories from fat	138.04 Kcal
		% Daily Value*
Total Fat	15.34g	325%
Cholesterol	30.42mg	140%
Sodium	296.1mg	170%
Potassium	88.66mg	26%
Total Carbs	8.46g	39%
Sugars	0.16g	9%
Dietary Fiber	0.32g	18%
Protein	2.34g	64%
Vitamin C	4.4mg	100%
Vitamin A	0.1mg	47%
Iron	0.3mg	23%
Calcium	15.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Neelys' Macaroni and Cheese

Butter, All-purpose flour, Milk, warm, Dry mustard and 10 more..
Beer Can Chicken

Butter, Beer (i use coors light) and 17 more..
Macaroni and Cheese (Patrick and Gina Neely)

Butter, All-purpose flour, Milk, warm, Dry mustard and 10 more..
Jalapeno Dressing

Garlic cloves, Pickled jalapeno pepper , heaping, chopped and 9 more..
Shrimp Etouffe With/Without Chicken and Sausage

Andouille sausage, sliced (optional) and 21 more..
Cajun Beef Burgers

Mayonnaise, Green onion, thinly sliced, Creole mustard and 16 more..
Authentic Red Beans and Rice

Red kidney beans, Ham hocks and 10 more..