Sole Panzanella Recipe
pan-fried sole, warm heirloom tomato salad, crouton, basil, prosciutto, sherry vinaigrette, whipped goat cheese
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Ingredients
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Fish
Salad
Whipped Goat Cheese
Method
Fish Preparation
- 1
Season and Cook Sole
Season the sole fillets with salt and black pepper on both sides. Heat olive oil in a large skillet over medium heat. Add the sole fillets and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove the fillets from the skillet and keep warm.
Salad Preparation
- 2
- 3
Make the Salad
In a mixing bowl, combine the heirloom tomatoes (chopped into bite-sized pieces), basil leaves, and crispy croutons. In a small bowl, whisk together the sherry vinegar, honey, minced garlic, and a drizzle of olive oil. Pour the vinaigrette over the salad and toss gently to combine.
- 4
Add Prosciutto
Tear the prosciutto slices into smaller pieces and gently fold them into the salad.
Whipped Goat Cheese Preparation
- 5
Whip Goat Cheese
In a bowl, combine the goat cheese and heavy cream. Use a hand mixer to whip the mixture until it becomes smooth and creamy.
Assembly
- 6
Plate the Dish
On each plate, place a sole fillet. Top it with a generous serving of the heirloom tomato salad. Add dollops of the whipped goat cheese on the side. Garnish with additional basil if desired.
