Recipe Name: Lemon Sole with Bananas and Almonds
1 1/2 sticks unsalted butter
4 whole lemon sole fillets, skinned, approximately 7 ounces each
1 cup flour, for dredging
3 X-large eggs
3 tablespoons unsalted butter
1 large banana, sliced 1/4" thick
1/2 cup toasted sliced almonds
1/2 cup dry white wine
2 tablespoons finely chopped parsley
Salt and freshly ground white pepper to taste
4 lemon wedges, for garnish
Clarify the butter by melting it in a small pan over low heat. Skim the froth that rises to the surface, then spoon out the clear yellow liquid (clarified butter) without disturbing the layer of whey in the bottom of the pan. You should end up with 1/2 cup of clarified butter. Refrigerate any extra for another use.
Dredge the fillets in flour and shake off any excess. Beat the eggs well. Heat the clarified butter in 2 large; heavy-bottomed sauce pans over medium heat. Dip the floured fillets in the egg wash and carefully place them in the heated butter, skin-side up. (I know---I told you to get skinless fillets. Fillets have 2 sides-one flat, one round; the round side is the
skin-side, whether the skin is on or not.) If the butter doesn't sizzle when you add the fish; the pan's not hot enough.
Saute the fillets until the underside is golden brown, then carefully turn them over and continue cooking until the skin-side is also golden. The flesh of the cooked fillets should be firm but tender, with barely any resilience. Take the pans off the heat. Place the fillets on a heated serving platter and cover to keep them warm.
To make the sauce, select one of the sauce pans, empty it of any remaining clarified butter and return it to the heat. Cut the whole butter into tablespoon-sized pieces and add them to the pan along with the bananas and almonds. Shake the pan until the butter melts and begins to foam. Do not let it get any hotter or the butter will brown.
Add the white wine and parsley and cook for 1 minute. The alcohol will evaporate and the butter and wine will bind the bananas and almonds into a sauce.
To serve: Spoon the the sauce over the fillets and garnish with the lemon wedges.