Filetto di Sogliola alla Pernod
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.
- 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
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!