Serve with buttered, baby potatoes and purple sprouting broccoli/broccolini.
You will also need a large frying pan/skillet with a lid for this recipe.
First, warm a plate in the oven.
Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.
Peel and finely chop the onion.
Next, quarter, core and slice the apples (do not peel).
Now, heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, put them on the warmed plate and cover with foil.
Add the onions to the pan, reduce the heat, and then gently cook them for about 5 minutes to soften.
Stir in the flour until it soaks up all the juices in the pan, then gradually add the stock, stirring continuously, until the sauce is smooth.
Next stir in the mustards and the cream. Then add the apples, thyme and seasoning. Return the pork to the pan along with any juices.
Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.
675g/1 lb 4 oz sole fillets (8 small fillets 85g/3 oz each, or 4 large 170g/6 oz each)
2 tbsp oil (not olive oil)
lemon wedges to garnish
For the herb mayonnaise
6 tbsp mayonnaise
2 tsp lemon juice
2 tbsp fresh chervil or basil, chopped
salt and pepper
a soft green salad
large sauté pan
For the herb mayonnaise
In a small bowl, mix together the mayonnaise, lemon juice and herbs. Season. Cover and chill.
For the sole
Put a plate in the oven to warm.
Mix the breadcrumbs, Parmesan, parsley and cayenne pepper in a bowl. Then spread out on a plate.
Season the flour lightly and spread out on a second plate.
Pour the beaten egg into a shallow dish.
Taking one sole fillet at a time, coat in the flour, then dip in the egg and finally coat in the breadcrumbs. Put them on a clean plate as you go.
You will probably need to fry the fillets in two batches. Heat 1 tablespoon of oil in the pan then add half the fillets and lay in a single layer. Fry gently for 2–4 minutes, depending on the thickness of the fillets. When golden and crisp on the underside, turn and cook for a further 2–4 minutes. Remove from the pan and lay on a piece of kitchen paper to absorb any oil. Transfer the fillets to the warmed plate and return it to the oven.
Heat the remaining oil in the pan, then fry the second batch of fillets.
Serve garnished with lemon wedges and the herb mayonnaise.