Filetto di Sogliola alla Pernod

Filetto di Sogliola alla Pernod
Staff Writer
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
1482
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
122g
100%
Sugar
29g
32%
Saturated Fat
97g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
89g
68%
Protein
14g
30%
Vitamin A, RAE
1µg
0%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
146mg
15%
Choline, total
28mg
7%
Fiber, total dietary
13g
52%
Folate, total
89µg
22%
Iron, Fe
4mg
22%
Magnesium, Mg
94mg
29%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
276mg
39%
Selenium, Se
12µg
22%
Sodium, Na
896mg
60%
Water
115g
4%
Zinc, Zn
2mg
25%