Name: Baked Sole and French Fries
Prep time: 45 min
Cook time: 30 min
Ingredients: 1 TBSP Butter (melted); 4 TBSP Graham cracker crumbs; 1/4 tsp Vanilla extract; 2 TBSP Half and Half; 1/2 Banana (mashed with a fork until smooth); 2 TBSP Sugar; 1/2 tsp Cornstarch; 1 Egg yolk; 1/2 TBSP Butter; 1/4 tsp Vanilla extract; 2 TBSP Heavy cream; 2 medium Potatoes; 4 cups Avocado oil (or your preferred frying oil); 6 oz Sole filets; 1 TBSP Extra-virgin olive oil; 2 wedges Lemon; 1/4 tsp Dried oregano; 2 slices Baguette (toasted and drizzle with oil if desired season with salt and pepper); 3 TBSP Mayonnaise; 1 TBSP Relish; 1/2 tsp Lemon juice; 2/3 cup Champagne ((chilled) sub sparkling white wine ); 2/3 cup Orange juice (cold); 2 tbsp Gran Marnier (sub Triple sec)

Baked Sole and French Fries

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Prep Time: 45

Cook Time: 30

cooling: 1

Servings: servings

Calories: 755kcal

Ingredients

Banana Cream Pie

Crust

1 TBSP Butter melted
4 TBSP Graham cracker crumbs
1/4 tsp Vanilla extract

Filling

2 TBSP Half and Half
1/2 Banana mashed with a fork until smooth
2 TBSP Sugar
1/2 tsp Cornstarch
1 Egg yolk
1/2 TBSP Butter
1/4 tsp Vanilla extract
2 TBSP Heavy cream

French Fries

2 medium Potatoes
4 cups Avocado oil or your preferred frying oil

Baked Sole

6 oz Sole filets
1 TBSP Extra-virgin olive oil
2 wedges Lemon
1/4 tsp Dried oregano
2 slices Baguette toasted and drizzle with oil if desired season with salt and pepper

Tartar Sauce

3 TBSP Mayonnaise
1 TBSP Relish
1/2 tsp Lemon juice

Mimosa

2/3 cup Champagne (chilled) sub sparkling white wine
2/3 cup Orange juice cold
2 tbsp Gran Marnier sub Triple sec

US Customary - Metric

Instructions

Cut the potatoes into 1/4-inch thick sticks. Place into a large bowl and cover completely with cold water for 20 minutes.

Banana Cream Pie

Preheat oven to 375°F.
Combine the ingredients for the crust in a bowl. Evenly distribute the mixture into portion cups. Press the mixture into the bottom so it is flat and compact.
In a medium saucepan, add half-and-half, banana, sugar, cornstarch and egg yolk; whisk until well combined. Place over medium heat and bring to a boil, stirring often. Boil for 1 minute, whisking constantly (it will become thick).
Remove from heat and add butter and vanilla extract; stir until well combined and butter has completely melted.
Cover with plastic wrap, pressing the plastic wrap directly onto the filling so its touching (this will prevent a skin from forming on the custard). Let sit at room temperature for 30 minutes.
Spoon the mixture over the graham cracker crust. Cover and refrigerate for about 1 hour.
Using an electric mixer or by hand with a whisk, whip the heavy cream until stiff peaks form. Refrigerate until ready to use. Top the pies with whipped cream before serving.

French Fries

Lower the oven heat to 350 degrees.
Drain the fries well and pat dry with a towel. Place on a parchment lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
Remove from the oven and set aside to cool completely, about 20 to 30 minutes.
Start heating the oil in a pot on medium heat to between 350 to 375°F. Once the fries have cooled, fry them in the oil and cook until crispy and golden brown (cook in batches as needed, overcrowding will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.

Baked Sole

Preheat the oven broiler to medium heat.
Season the sole with salt and pepper. Drizzle with oil. Bake on a baking sheet to an internal temperature of 115 degrees using a thermometer.
In a bowl mix together all ingredients for the sauce until fully combined. Season with salt and pepper to taste.

Mimosa

Stir all ingredients together. Pour into a wine glass or flute.

Serving

Serve the fish with tartar sauce on the side, lemon wedge, bread, banana cream pie, and mimosa.

Nutrition