This lovely summer dish has a magical flavor combination of filet of Sole, bananas and lemon sauce. Easy to prepare and you can substitute any other mild flavored seafood.

Banana Sole

• 1/2 lb (2 nice pieces) Fillet of Sole
• 2 Bananas – not too ripe
• 2 Eggs
• 1/4 cup Flour
• Parsley
• Oil for frying – enough for 1/4 inch in pan
• Sauce
• 2 tsp Shallot or onion
• Juice of 1 Lemon
• 1 cup Chicken Stock
• 1 tbs Cornstarch
• 1/4 cup White Wine

Takes 15 min,
serves 2.

1. Slice bananas lengthwise.
   Remove bones from fish if needed.
   Heat oil on medium-high heat.
   Dredge fish in flour and shake off excess, then dip in eggs.
   Place battered fish in hot oil. Flip when ready.
   Remove from pan when cooked and keep warm on a plate.
   Repeat the same process with the bananas, flour, egg and cook.
2. Sauce
   This is a basic Francese Sauce
   Saute shallots in oil until soft.
   Add white wine and lemon juice and let reduce by 1/4.
   Add chicken stock and bring to boil, then reduce to a simmer.
   Mix cornstarch with about a 1/4 cup of water.
   Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached
   Serve over a bed of rice and top with parsley.

Directions

Slice bananas lengthwise.

Remove bones from fish if needed. Heat oil on medium-high heat. Dredge sole in flour and shake off excess, then dip in eggs.

Place in hot oil.

Remove from pan and keep warm on a plate. Repeat the same process with the bananas, flour egg and cook.

Sauce
This is a basic Francese Sauce

Saute shallots in oil until soft.

Add white wine and lemon juice and let reduce by 1/4.

Add chicken stock and bring to boil, then reduce to a simmer.



Mix cornstarch with about a 1/4 of water.

Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached

Serve over a bed of rice and top with parsley.