Sole with Orange-Ginger Sauce

Chef Nick Stellino


1½ to 1¾ pounds sole (Dover or Petrale), skinned and boned
6 tablespoons D... (continued)
Serves 4
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Make the orange-ginger sauce and keep warm.
To prepare the fillets:
Using a blender, mix the flour, cream and eggs—adding the optional cornstarch for a fluffier coating—an... (continued)

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