This is a good way to use some leftover ham. Bacon is the natural substitute. Any firm flesh white fish will work, but the oilier ones crisp the breading better.
Breaded Sole and Crispy Kale
- 1/2-1 lb Sole filet
- 1 head kale stems removed and leaves torn into chip sized bites
- 2/3 cup finely diced ham
- 6 green onions chopped fine
- 4 tbsp butter
- 1 egg beaten with 1/2 cup buttermilk and 2-3 dashes hot sauce
- 1 cup bread crumbs
- 1/2 tsp dried lavender
- 2 tbsp chopped fresh tarragon
- 1/4 cup grated romano
- 1 tsp lemon zest
Wash and pat dry fish, then season with salt and pepper. Place in egg mixture and marinade 30 minutes. Mix bread crumbs, 1/2 green onion, spices and cheese in a pie dish. Remove fish from egg, shake off excess and dredge in breadcrumbs. Heat 1 tbsp butter with 2 tbsp olive oil in large oven safe saute pan. Brown fish on both sides then remove to a plate. Add ham and brown, then add remaining butter, onion and kale. Mix well getting all kale coated in fat and beginning to soften. Place fish in center of pan with kale on sides and place in oven at 400 degrees. Cook for 5 minutes stir kale and check to see if crispy. Continue cooking until done, about 5-10 more minutes.