Preserved Lemon Sole with Lemon Cream Aioli

This is one of those dishes where you can't believe how fast and easy
 it is to make 
{and how delicious it is to eat.}
The secret is in the preserved lemons.
It adds a brightness to the flavor of the fish.
The panko breading keeps it light. 
The method of cooking makes it quick. 
Good food. Fast. 


8-12 small strips of dover sole {about 1 to 1- 1/2 pounds} 
1 teaspoon Citrus Fennel Salt  {or kosher salt}
1 wedge Preserved Lemon , rinsed, pulp removed and diced
{or 2 Tablespoons chopped lemon zest}
1 whole egg
2 Tablespoons unsalted butter
1/2 cup mayonnaise 
1 Tablespoon Preserved lemon cream {or lemon curd}
1 teaspoon capers, rinsed of salt or brine 

In a shallow pan,  mix the bread crumbs, salt and lemon until well-combined. 
In a separate bowl, beat the egg. 
Heat the butter in a large saute pan over medium low heat until it foams. Dip the sole into the egg, then dredge into the bread crumbs.  Place into the heated butter and until lightly browned on each side, about 1-2  minutes.  Remove from the pan and serve immediately with the mayonnaise mixture. {mayonnaise, lemon cream and capers.} 

Serves four to six. 

Cooks Note:  I didn't have capers on hand when I cooked up this recipe {how could that be?}, but I used something totally unexpected in its place for the sauce- pickle relish! It was actually delicious and reminded me of a tartar sauce.  You may love it so much you may never want to use capers at all!

Buon appetito! copyright 2010 Alisa Barry

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