Ingredients

Sole:

• 3 sole fillets
• Salt and pepper
• Olive oil, for sauteing
• White Wine Mustard Sauce, recipe follows
• Green olives, chopped
• Zucchini Fritters, recipe follows
• Rice Almandine, recipe follows

Directions

White Wine Mustard Sauce:

1 cup white wine

1 cup yellow mustard

1 cup heavy cream

In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.

Zucchini Fritters:

3 zucchini

Salt

1 egg, beaten

1/2 cup Italian bread crumbs

1 clove garlic, minced

Vegetable oil, for sauteing

Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.

Rice Almandine with Cranberries:

1 cup long grain rice

1/8 cup dried cranberries

1/4 cup slivered almonds

1 tablespoon butter

In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.