Yield: 4 Servings

Ingredients:

4 each Fresh sole fillets, skin off, 3 oz. each

¼ cup Flour

Salt to season

Fresh ground black pepper to season

Cooking oil as needed

Fresh lemon, squeezed

For the Braised Romaine:

1 medium head Romaine lettuce, outer leaves removed

¼ cup Onion, small dice

¼ cup Carrot, small dice

¼ cup Celery, small dice

3 slices Bacon, finely diced

1 1/2 cup Chicken stock

Lemon wedges to garnish

Chives to garnish

Method:
Trim tip of romaine head and split lengthwise. Rinse each half under cool running water and drain well . Preheat oven to 350 degrees F. Render bacon in a sauté pan. Add diced onion, carrot and celery. Sauté vegetables until just tender. Remove and reserve 1/3 of the mixture for the final presentation. Spread the remaining bacon/vegetable mixture in a baking dish. Season romaine halves with salt and pepper and place “cut” side down over bacon/vegetable mixture. Pour in chicken stock and cover. Place in preheated oven and cook for 25 minutes. Remove from oven and reserve keeping warm.

Heat a small amount of oil in a sauté pan over medium-high heat. Season flour with salt and pepper: lightly dredge sole fillets with seasoned flour. Carefully add dredged sole fillets to pan and sauté until golden brown on both sides, reserve. Cut each braised romaine half across to create 4 portions. Place braised romaine in the center of deep plates or shallow bowls. Sprinkle reserved bacon/vegetable mixture around each braised romaine and add remaining liquid from braising pan. Place sautéed sole fillet over braised romaine. Finish with a squeeze of fresh lemon and chives.