Pineapple Dover Sole with Pineapple Cream Sauce

Ingredients

• 2 -3 oz Fresh Dover Sole Filet 4 oz Fettuccini

• 1 ⁄ 2 a cup of Panko bread crumbs 

• 1 ⁄ 2 tsp of cracked pepper

• 2 tsp of Pineapple Dust

• 1 ⁄ 2 tbsp. Olive oil

• 1 ⁄ 2 tbsp. Butter

• 2 eggs beaten

• 2 tbsp. Pineapple Dust for Sauce

• 1 ⁄ 2 cup heavy cream

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1. Cook Fettuccini in boiling water for 8 to 10 minutes until al dente.

2. Dip the two sole filets in your beaten egg.

3. Place the filets in a mix of the panko, pepper, Pineapple Epicurean Dust.

4. Using a sauté pan, heat olive oil and butter on medium heat then lightly brown the breaded filet on both
   sides for 1 minute.

Pineapple Cream Sauce

1. Reduce cream on medium heat for approximately 3 minutes then add Pineapple Epicurean Dust.

2. Dress dish

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Place bed of Fettuccini on center of plate then top with soles filet and crown with creamy pineapple sauce. Garnish with freshly grated Parmesan cheese and a dash of chopped parsley and a wedge of Pineapple.

Yield: One Serving