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For sauce:
· 2 tablespoons butter, room temperature
· 1 tablespoon flour
· 1 teaspoon shrimp bouillon (substitute clam juice)
· ½ cup white wine
· 1 tablespoon onion, peeled and minced
· 2 tablespoons fresh edamame beans (fresh soy beans)
· 2 tablespoons diced Roma tomatoes
· ¼ cup heavy cream
· 2 tablespoons Pecorino Romano cheese, grated
· 1 tablespoon truffle oil
· Salt and pepper to taste
With a fork, mix together the softened butter and the flour until well combined. Set aside.
In a pot, bring the bouillon and wine to a simmer. Add the onion, edamame and tomatoes and cook about 2 minutes. Add the cream and grated cheese and stir to blend until cheese melts. Add half the butter-flour mixture and stir until sauce thickens. Add more butter mixture to thicken further, if desired. Taste and adjust seasoning with salt and pepper. Finish the sauce by adding truffle oil. Keep warm while cooking the sole.
For fish:
· 4 3-ounce fillets lemon sole
· 1 cup buttermilk
· ½ cup flour
· 1 egg, beaten
· 1 ounce fresh herb mix (see note for cioppino)
· 2 tablespoons melted butter
Marinate sole fillets in buttermilk overnight.
When ready to cook fish, heat a sauté pan and add the melted butter.
Place flour in a shallow bowl and the beaten egg in another bowl.
Using tongs, remove fillets from buttermilk and let drip. Cover both sides with flour, shaking off excess. Dip in beaten egg, covering both sides lightly. Place fillets in sizzling butter in heated skillet. Sprinkle with herb mixture and brush with melted butter. Sauté about 2 minutes, then turn over, season other side with herbs and melted butter and cook another two minutes. Serve over risotto, with sauce. Serves 2.
