Panko Sole and Mushroom Ragu

Plate made by Heath Ceramics.

We wanted fish and chips, but didn’t have cod or potatoes. Instead, we had a couple fillets of sole and a ton of mushrooms. Breading and pan-frying the sole gave it a crunchy exterior with moist, flakey fish inside. The mushroom ragu is delicious and pretty versatile — it paired nicely with the sole, but I would not be mad at you if you slather it on top of toasty bread.

Serves 2

Ingredients:

• 2 fillets of sole

• 1/4 cup all-purpose flour

• 1 egg, beaten

• 1/2 cup panko

• 4 tablespoons unsalted butter, divided (2 tablespoons mushrooms and 2 tablespoons for frying)

• 1 pound assorted mushrooms, sliced or quartered

• 1/4 cup chopped onions

• 3 garlic cloves, finely chopped

• 1/2 cup white wine

• 1/2 cup heavy cream

• 1/2 cup chicken stock

• 2 tablespoons chopped parsley (with extra for garnish)

• Extra virgin olive oil

• Kosher salt and pepper

Steps:

1. Create a dredging station with 3 plates. Fill one with flour (seasoned with S&P) another with beaten egg, and the last with panko. Take the sole fillet and flour both sides, shake off excess, dip in the egg, drip off excess, and then coat with panko. Set the breaded fillet aside. Letting it rest allows the breadcrumbs to adhere better. Repeat with the other fillet.

2. Make the mushroom ragu. In a large pan, heat up 2 tablespoons of butter over high heat. Throw in the mushrooms and sauté until browned, and remove the mushrooms to a plate. Set aside. Lower the heat to medium-high, throw in the onions with a sprinkle of S&P and cook until softened. Add in the garlic and sauté for 1 minute.

3. Add in the white wine and let it reduce until there is barely any liquid left (this is important). Then, add in the cream and stock and reduce until the sauce has thickened. Add back the mushrooms along with the parsley. Adjust the taste with S&P. Set the heat to simmer while you cook the fish.

4. In a large frying pan, heat up 2 tablespoons each of butter and EVOO over high medium-heat. Place both fillets in the pan (presentation side down first) and pan fry for 3 minutes. Flip and cook the other side for 2 minutes.

5. To plate, add a bed of the mushroom ragu and place one of the fillets on top. Garnish with some parsley, and live your best life.