| Description: | Local petrale sole dusted with seasoned flour and pan-fried. Served with roasted potatoes and mixed vegetables or side of the day. |
| Date: | 7.30.18 |
| Allergens: | Gluten, garlic, dairy. |
| Plating: | Large oval |
| Price: | $ 24.00 |
| Portion | Plate Component | ||||
| 8 oz. | Filet of petrale sole. Skin off | ||||
| 1.5 oz. | Canola oil | ||||
| 1 each | Lemon squeeze | ||||
| pinch | Chopped parsley | ||||
| 1/2 oz. | Clarified butter | ||||
| 1 | Starch and Veg | ||||
In this example, the sole is served with a side of the day, orchiette pasta with eggplant. Total cooking time is approximately four minutes. Pan temperature +/- 400 F.