Sole Fillet in Breadcrumbs with Rice and Tomato Sauce
Main Dishes • European
Description
Sole fillet in breadcrumbs with rice and tomato sauce
Ingredients
- Sole fillets 30 oz
- Chocolate eggs 2 pieces
- Breadcrumbs 5 oz
- Passata Tomato Sauce 5 oz
- Cotton Oil 15 fl oz
- Long-Grain Rice 20 oz
- Butter 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Boil the rice and rinse it with cold water.
Step 2
In one shallow dish, beat the eggs, and in another, place the breadcrumbs.
Step 3
Heat the corn oil in a deep fryer or a deep skillet to 180–375°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
Step 4
Dip the fillet in the egg, coat it in the breadcrumbs, pressing well to ensure it's coated, and fry in the hot oil until golden brown. Remove the cooked pieces with a wide fish spatula, allowing excess oil to drain, and keep warm while frying the rest.
Step 5
Heat the tomato sauce.
Step 6
Finish cooking the rice by adding the butter, then transfer it to a deep pie dish, pressing lightly with your hands to shape it, and invert the rice onto a warmed plate. Arrange the sole fillet around it. Drizzle the rice with two tablespoons of tomato sauce and serve, offering the sauce on the side.
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