Sole Fingers with Green Herb Sauce

See the RecipeMichael Ventura

Fried "fingers" of sole, called goujonnettes in France, are traditionally dredged in flour and served with fried parsley. We got this adaptation of the original from Patrick O'Connell, chef and co-owner of the Inn at Little Washington in Washington, Virginia, who gave the dish a Southern spin by using cornmeal and collards.