Notes: Mickey Strang of McKinleyville, California, contributes this recipe. All sole are members of the flounder family. You'll find the largest variety at a fish market. Choices may include petrale, English, sand, and Rex sole, starry flounder, and sand dabs (usually whole). Boned sole fillets vary considerably in size - from 2 to 8 ounces, depending upon the variety. Some fillets are skinned, others aren't, as the skin is very thin and tender. To make this dish, choose thin fillets; thicker pieces will take a bit longer to cook.
1 1/2 cups coarse, fresh sourdough bread crumbs
About 1/2 teaspoon fresh-ground pepper
1 teaspoon grated lemon peel
2 tablespoons vodka
2 tablespoons lemon juice
2 tablespoons chopped green onion
About 2 tablespoons chopped parsley
1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes above)
2 tablespoons butter or margarine
2 tablespoons minced shallots
1/2 cup dry white wine
1/4 cup vodka
How to Make It
In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.
Rinse sole and lay pieces flat (if unskinned, skin up) Cover fillets equally with bread mixture and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.
Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.
Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir butter and shallots until golden, about 3 minutes. Add wine and vodka. When simmering, ignite (not beneath an exhaust fan or flammable items) and shake pan until flame dies.
Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.
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