Filetto di Sogliola alla Pernod

Staff Writer
Filetto di Sogliola alla Pernod
Filet of Sole
Marco Polo Restaurant

Filet of Sole

Marco Polo Ristorante's chef and owner, Marco Chirico, has shared his recipe for his Filetto di Sogliola alla Pernod dish, which is featured on his Thanksgiving menu.  

1
Servings
1611
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 7-ounce fillet of sole
  • 1/2 fennel, julienned
  • 4 Ounces olive oil
  • 3 Ounces Pernod (Italian liquor)
  • 1/4 Cup shallots, chopped
  • 1/2 Cup flour
  • Salt and pepper, to taste

Directions

First bring a small pot of water to boil. When boiling, place the fennel in the water and let it cook for 8 minutes. While the fennel is cooking, grab a sauté pan and add olive oil and heat on medium heat. Take the fillet of sole, season it with salt and pepper, and then coat it lightly with flour on both sides. Place lightly into the sauté pan and sauté until it is golden brown on both sides. Add shallots, fennel (after 8 minutes, drain out the water then add the fennel directly to the pan), and Pernod liquor. Let simmer over medium heat for about 7 minutes and add salt and pepper to taste. Serve and enjoy!

Nutritional Facts

Total Fat
118g
100%
Sugar
5g
N/A
Saturated Fat
17g
83%
Cholesterol
89mg
30%
Protein
33g
66%
Carbs
59g
20%
Vitamin A
41µg
5%
Vitamin B12
2µg
37%
Vitamin B6
0.4mg
19.3%
Vitamin C
8mg
14%
Vitamin D
6µg
1%
Vitamin E
18mg
89%
Vitamin K
99µg
100%
Calcium
96mg
10%
Fiber
5g
19%
Folate (food)
52µg
N/A
Folate equivalent (total)
52µg
13%
Iron
3mg
15%
Magnesium
68mg
17%
Monounsaturated
84g
N/A
Niacin (B3)
3mg
16%
Phosphorus
619mg
88%
Polyunsaturated
13g
N/A
Potassium
723mg
21%
Sodium
1266mg
53%
Thiamin (B1)
0.2mg
10.3%
Zinc
1mg
9%

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