Parmesan Crusted Sole with Lemon Beurre Blanc

Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is very thin it’s a great choice to pan fry for a quick meal. Parmesan crusted sole is the best of both worlds, it’s eloquent and fast. You can make it look even better with some fresh chives, tarragon or basil. Even if you don’t like fish, you’ll love this recipe. Serves 4
4 ea.     Sole fillet (6-8 oz) if the fillets are small use 2 per serving    1 ВЅ cups    Panko (Japanese bread crumbs)    ВЅ cup    Grated parmesan cheese    4 Tbsp.     Parsley – minced    ВЅ tsp.     Granulated garlic    Вј tsp.     Kosher salt    ВЅ tsp.     Pepper    ВЅ cup    Flour all purpose    3 ea.     Eggs    1 cup    Milk    4 Tbsp.     Butter    4 Tbsp.     Olive oil    1 cup    Lemon beurre blanc
In a food processor blend panko, parmesan and parsley until fine. Transfer to a shallow pan. In a separate pan whip eggs and milk until well combined. In a third pan place the flour. Take the sole fillets and season with salt, pepper and granulated garlic. Dredge sole in flour, then egg wash and finally in the parmesan/panko mix. Pat the parmesan and panko into the sole until the mix sticks to the fish. In a large sautГ© pan heat butter and olive oil until hot. Carefully place sole in the pan and shake the pan to make sure the fish doesn’t stick. When sole is golden brown, flip over and continue to cook. When sole is done (120В° F internally), transfer to plate and top with lemon beurre blanc. Lemon Beurre BlancYields 1 cup
1 cup    White wine    1 Tbsp.     White wine vinegar    1 Tbsp.     Shallots    4 Tbsp.     Heavy whipping cream    Вј lb    Butter unsalted, chilled, cut into cubes    2 Tbsp.     Lemon pulp chopped (see note)    1 tsp.     Lemon zest – minced    1/8 tsp.     Kosher salt    1/8 tsp.     White pepper
In a sauce pan over medium high heat, combine wine, vinegar and shallots. Reduce until almost a syrup consistency. Add cream and continue to cook reducing by half. Turn the heat to low and add butter cubes 2 at a time while stirring until all the butter is added and sauce is a creamy consistency. Season with salt and pepper. Note: If the butter is not chilled it will not incorporate into the sauce. Also if the wine mixture is not reduced far enough the sauce will be runny. Note: To make the lemon pulp, cut off the rind including the white part. Cut between the sections removing just the pulp. At the same time removing any seeds. Place the pulp and any juice in a cup. It is also a good idea to zest the lemon first.

Growing Your Own Herbs for Tea

If you love herbal teas, as I do, you know they are just a little bit pricey. However, growing your own herbs is easy and so much fun!
Here are just a few of the herbs you might want to consider for a tea garden:
Chamomile: Remember the favorite tea of Peter Rabbit? Only the flowers of this fragrant herb are used when making tea. Chamomile tea can be enjoyed by itself or you might enjoy adding mint or lemon verbena.
Lemon Balm: This herb is lemony with a touch of mint and makes a soothing cup of tea. It’s easy to grow (almost too easy) so remember to keep it clipped back.
Lemon Verbena: An excellent herb to grow in a sunny spot, it makes a delicious tea. You might try combining it with orange mint or spearmint.
Mints: There are many mints available. Generally, they are aromatic plants and they are aggressive. It may be a good idea to plant mint in a pot and then put the pot in the ground so it doesn’t take over your herb garden. Spearmint, peppermint, orange mint all make wonderful teas, alone or along with chamomile or any of the lemon herbs.
Herb teas can be made with fresh or dried herbs and can be enjoyed either hot or cold.
For one cup of hot tea, use one teaspoon of dry herbs or up to 3 teaspoons of fresh herbs. Bruising the leaves of fresh herbs will help release the flavor. Pour boiling water over the herbs in a glass or china pot. Metal pots can sometimes leave a metallic taste. Let steep for 5 or so minutes. Strain and enjoy with a little honey to sweeten.
Sun tea can be made simply by filling a jar with water, throw in a handful of crushed fresh herbs, and set in the sun for 3 or 4 hours. Stir in a little honey to sweeten, pour over ice and enjoy.
Trying different combinations of herbs is fun. Remember you can also add spices you have on hand, such as cinnamon, cloves, etc.
There are many benefits to growing and making your own herbal teas. Gardening itself is very relaxing and rewarding. With herbs from your garden you can soothe away your troubles with a cup of chamomile tea or make yourself a refreshing cup of peppermint tea after a hard day at work.