Banana Sole

• 1/2 lb fillet of sole
• 2 bananas
• 2 eggs
• 1/4 cup flour
• 1 tablespoon parsley
• 2 tablespoons oil (for frying)
• 2 teaspoons shallots or 2 teaspoons onions
• 1 lemon, juice of
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1/4 cup white wine

1. Slice bananas lengthwise.
2. Remove bones from fish if needed.
3. Heat oil on medium-high heat.
4. Dredge fish in flour and shake off excess, then dip in eggs.
5. Place battered fish in hot oil. Flip when ready.
6. Remove from pan when cooked and keep warm on a plate.
7. Repeat the same process with the bananas, flour, egg and cook.
8. Sauce.
9. This is a basic Francese Sauce.
10. Saute shallots in oil until soft.
11. Add white wine and lemon juice and let reduce by 1/4.
12. Add chicken stock and bring to boil, then reduce to a simmer.
13. Mix cornstarch with about a 1/4 cup of water.
14. Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached.
15. Serve over a bed of rice and top with parsley.

fillet of sole, bananas, eggs, flour, parsley, oil, shallots, lemon, chicken stock, cornstarch, white wine

Taken from www.food.com/recipe/banana-sole-531280 (may not work)