Sole Schnitzel with Browned Butter

1. Preheat oven to 400 F. Cut extra-large mushrooms in half. In bowl, toss mushrooms with cherry tomatoes, sliced garlic, capers, olive oil, ¾ teaspoon salt and pepper.

2. Transfer seasoned vegetables to a hotel pan or baking sheet. Place pan in preheated oven and roast 30 minutes or until mushrooms are caramelized and tomatoes have burst open. Hold warm.

3. Preheat a small saute pan over medium heat and add butter. Swirl butter constantly as it melts for 1 to 2 minutes. Add a sprig of rosemary or sage and cook until butter turns golden brown and produces a nutty aroma, watching carefully so as not to burn. Stir in demi-glace, lemon juice and pinch of salt. Set aside and keep warm.

4. Set up a breading station by placing flour, egg wash (2 eggs whisked with 2 tablespoons water), and fine breadcrumbs in separate shallow dishes. Lay out fish on a sheet pan and season both sides with remaining salt and pepper.

5. Working one piece at a time, dredge sole in flour, shaking off excess, then dip into egg wash and coat with breadcrumbs.

6. Fill large skillet with ½ inch rice bran oil and heat to about 350 F. Lay breaded fish in oil; cook about 2 minutes or until golden brown. Flip and cook 2 minutes more or until the second side is golden brown and fish is cooked through. Transfer fried fish to a paper towel-lined tray. Season both sides lightly with salt.

 7. To serve, arrange fish in center of plate; spoon a heaping cup of roasted vegetables over fish. Drizzle with browned butter and garnish with chopped chives or parsley and a lemon wedge.

Photograph courtesy of Alaska Seafood Marketing Institute