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Sole With Fennel
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| Sole with fennel | |
| 2 cups | sliced fresh fennel bulb |
| 1 cup | all-purpose flour |
| 6 large pieces | fillet of sole, about 2 pounds |
| ¾ cup | vegetable oil |
| 6 tablespoons | unsalted butter |
| 1 cup | dry white wine |
| 1 cup | chicken broth |
| Juice of 1 and ½ lemons | |
| Salt | |
| pepper to taste | |
Place fennel in a small pan of rapidly boiling water. Boil for about 3 minutes or until fennel is tender but still crisp. Drain and refresh under cold running water. Pat dry.
Lightly dredge the fish in the flour, shaking off any excess.
Heat oil in a large saute pan over medium heat. Saute the fish for about 3 minutes or until lightly golden.
Drain all oil from the pan. Add 2 tablespoons butter. When melted, add wine, broth, and lemon juice** and bring to a boil. Lower heat and add fennel and salt and pepper. Simmer for 2 minutes.
Using a slotted spoon, remove fish and fennel from the pan and transfer to a large, warm serving platter.
Return pan to high heat and whisk in remaining butter. Boil for about 1 minute or until sauce has thickened slightly. Pour over fish and fennel and serve.
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