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Colette & Cassi's Country Kitchen!

Fillets of Sole Saute

 from Great Lake Effects...
Buffalo Beyond Winter and Wings

INGREDIENTS:

1 cup milk
4 eggs
1 cup flour
  Salt and pepper to taste
2 cups nuts (almonds, walnuts, pecans or cashews or
  a mixture of all or your preference)
1 cup butter
8 (2- to 3-ounce) fillets grey or lemon sole
1/2 cup bourbon or white wine plus a
  small amount of lemon juice
1 cup whipping cream
2 Tablespoons chopped fresh parsley

TO PREPARE:

Beat the milk and eggs together in a bowl.
Combine the flour, salt and pepper in a bowl.
Grind the nuts in a food processor.  Pour into a bowl.
Heat the butter in a heavy ovenproof saucepan or saute
  pan until melted.
Dip the fillets in the flour mixture; dip in the egg
  mixture.  Coat with the nuts.  Arrange the fillets in
  the prepared saucepan or saute pan.
Bake at 300 degrees until the nuts are golden brown and
  the fillets flake easily.  Transfer the fillets to an
  ovenproof dish.  Return to the oven to keep warm.
Discard any pan drippings from the saucepan or saute pan.
  Add the bourbon or white wine with lemon.
Cook until heated.  Stir in the whipping cream.
Cook until the consistency of a smooth sauce, stirring
  constantly.  Spoon the sauce onto 8 dinner plates; top
  with the sole.  Sprinkle with the parsley.

NOTE:  Serve with fried sweet potatoes and a green
       vegetable.

SERVINGS: 8